from “Vegetarian Cooking for Everyone,” by Deborah Madison

4 medium to large ripe but firm tomatoes
1 cup cooked rice, couscous, quinoa or other grain
1/2 cup toasted pine nuts or chopped toasted almonds
2 garlic cloves, minced
3 tablespoons finely chopped parsley
2 tablespoons finely chopped dill or basil
3 tablespoons grated Parmesan
Salt and freshly milled pepper
Olive oil

Preheat the oven to 375 degrees. Slice the tops off the tomatoes, scoop out and chop the pulp. Mix the pulp with the rice, nuts, garlic, herbs and cheese. Season well with salt and pepper and fill the tomatoes. Replace the tops, brush them with oil, and set closely together in a small, oiled baking dish. Bake until the filling is hot, about 25 minutes. Carefully remove the tomatoes with a spatula to a serving plate.

Serves 4.