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" Sweet tomatoes are baked with aromatic rice and vegetables until they become really succulent and tender in this stuffed tomatoes dish with delicious Moroccan flavours Ingredients:  3tbsp olive oil  1 onion, finely chopped  2 cloves garlic, finely chopped  2 celery sticks, finely chopped  1 large carrot, peeled and finely chopped  8 beef tomatoes, top sliced and reserved, pulp removed and reserved  few stalks fresh thyme, leaves only  175g/6oz white basmati rice  500ml/1pt hot vegetable stock  1-2tbsp tomato pur\u00E9e  75g pack fresh dill, finely chopped  75g pack fresh mint, finely chopped  Method: 1.\u00A0Preheat oven to gas mark 4/180\u02DAC (170\u02DAC in a fan oven). In a large frying pan, heat 1-2tbsp oil then add onion and cook for 5 mins, till soft and translucent. Season, then stir in garlic, celery and carrot. Cook for 5-10 mins or till beginning to soften. Stir through reserved tomato pulp.\u00A0 2.\u00A0Add thyme, stir through rice and add stock and tomato pur\u00E9e. Simmer gently for 15-20 mins till rice is cooked. Top up with hot water if needed. Stir through dill and mint, taste and season if needed.\u00A0 3.\u00A0Sit tomatoes in a roasting tin then spoon mixture into each one, packing it down. Top with tomato lids, drizzle over remaining oil and put in oven for about 30 mins or till tomatoes have softened. Check halfway and cover with foil if beginning to brown too much. Serve with warm crusty bread and salad.   "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.prima.co.uk/all-recipes/healthy-recipes/a20114/stuffed-tomatoes/>