Stuffed Tomatoes with Leftover Rice

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Stuffed Tomatoes with Leftover Rice
4 large firm tomatoes
2 tbs olive oil
1/2 cup onion, diced
2 cups pre-cooked rice
1/3 tsp allspice
salt and pepper to taste
Pre-heat oven to 350 degrees.
Cut 1/2 inch off tops of tomatoes. Use a small knife or a melon baller to gently scoop out the insides of the tomatoes, being careful not to cut through the bottoms.

Sautee the onions for a few minutes in olive oil, until soft.
In a large bowl, combine the rice with the remaining ingredients, then combine the sauteed onions as well.
Using a small spoon, scoop the rice mixture and stuff each tomato. Gently pack in the rice, so the whole tomato is full.
Lightly brush the tomatoes with a bit olive oil and place in a baking dish.

Bake for 25 minutes.

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