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Tomatoes

Lynn's Rice Stuffed Tomato

8 large tomatoes
3 cups cooked rice
1/2 cup minced red onion
3/4 cup crumbled feta cheese
1/2 cup chopped parsley
1 tablespoon salt
1/3 cup vegetable oil


Slice off tops of tomatoes; scoop out insides. Turn over on paper towels; drain. In a large bowl, combine rice, onion, feta, parsley and salt. Spoon equal amounts of rice mixture into tomatoes, drizzle with oil and place in baking pan. Bake at 425 degrees 20 minutes.

I always wanted to be somebody, but I should have been more specific.

- Lily Tomlin