Start with big fresh home grown tomatoes or vine ripened.
Slice tops off and reserve. Dig pulp out and simmer with salt, pepper and sugar.
Saute onion, garlic, in olive oil.
Add cooked short or medium grain rice.
Add roasted pine nuts, fresh mint, rice, raisins, fresh parsley salt and pepper.
Strain sauce made from pulp.
Stuff tomatoes with rice mixture and put tops back on.
Place in casserole dish. Add dry white wine to pulp sauce and pour over tomatoes.
Bake for 45 minutes at 375.
Yum
