stuffed tomatoes

ingredients:
- 4 ripe tomatoes
-4 Tablespoons olive oil plus a few drops service
-1 Onion, cut into strips
-2 Cloves garlic, crushed
-50 G blanched almonds and crushed
-75 G of rice, long grain cooked and drained
- 15 g of chopped mint
-15 G of chopped parsley
-2 Tbsp raisins
- 3 tbsp almond powder

- Salt and freshly ground black pepper
method:
-Preheat oven to 190 ° C (gas mark 6)
-Remove the top part of the tomato itself, then remove the flesh and seeds with a teaspoon. Turn tomatoes on paper towels so they disgorge. Coarsely grind the flesh and seeds LIVE.
-Fry onions in oil 5 minutes. Add garlic and crushed almonds and stir 1 minute
-Remove pan from heat, then add the rice, tomatoes, mint, parsley and raisins. Salt and pepper thoroughly before distributing the mixture into the tomatoes
-Put the tomatoes in a baking dish
-Pour 15 ounces of boiling water around the tomatoes and let bake uncovered 20 minutes.
-Remove and sprinkle with almond powder and sprinkle a few drops of oil.
-Bake again and do still basking 20 minutes.
-Serve decorated with herbs
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