Ingredients
Method
1.Preheat oven to 160°C. Cut tops from tomatoes; discard. Spoon pulp, seeds and juice into small bowl; mash. Reserve 1½ cups (375ml) of the pulp mixture.
2.Heat oil in medium frying pan; cook onion, stirring, until soft. Add currants, nuts, rice and the water; simmer, covered with tight-fitting lid, 8 minutes. Remove pan from heat; stir in herbs and reserved pulp mixture.
3.Meanwhile, make white sauce. Melt butter in medium saucepan. Add flour; stir over heat until mixture is grainy. Remove pan from heat; gradually stir in milk. Stir over heat until mixture boils and thickens; cool slightly.
4.Divide rice mixture among tomatoes, top with white sauce. Place tomatoes in ovenproof dish with enough boiling water to come 1cm up the side of tomatoes.
5.Bake, uncovered, about 40 minutes or until tops are browned lightly and tomatoes are heated through.
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