Subj:  Greek Tomatoes Stuffed w/Rice
From:  EBWATERS
1 1/2 cup of oil
1 cup of rice
1 cup of chopped onions
1 cup of chopped parsley
1/3 cup of crushed bread crumbs
salt,pepper
12-15 tomatoes 
3/4 kilo(1lb.10oz.) potatoes
Select large tomatoes. Slice off the stem end, remove 
the seeds and scoop out the pulp.
Put the pulp in a bowl. Salt and pepper the inside of 
the hollow tomatoes and arrange
on a platter. Wash well and drain the onions in a colander. 
Strain the tomato pulp. Heat
half of the oil and fry the onion to a golder brown. 
Add the rice, already wahed under
running water in a colander. Let the rice saute together 
with the onion. Add half of the
tomato pulp, salt, pepper, parsley, 1/2 cup of water 
then let simmer until the rice is half
cooked. With a teaspoon, fill each empty tomatoe case 
3/4 full with the rice stuffing.
Cover the filled tomatoes with the stem end lids, earlier 
cut away, and arrange in a
shallow baking dish, one next to the other. Pur the 
rest of the hot oil over the tomatoes
and sprinkle with bread crumbs. Clean, wash and cut 
potatoes in large, flat pieces. Salt
and pepper the potatoes and set between the tomatoes. 
Pour half of the tomato pulp
over all and bake in a moderate oven for 45 minutes 
to one hour.