Serve these vegetarian rice-stuffed tomatoes as part of a Middle Eastern banquet.
- Preheat oven to 180°C. Use a sharp knife to slice the top off each tomato. Reserve tops. Use a teaspoon to scoop out seeds and flesh, leaving a 1cm border. Place tomato shells in a shallow roasting pan. Strain tomato pulp through a fine sieve and discard the juice. Coarsely chop tomato pulp and set aside.
- Heat the oil in a large saucepan over medium heat. Add the onion and pine nuts and cook, stirring occasionally, for 6 minutes or until onion softens and pine nuts are golden brown. Add the rice and water, and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender.
- Add the cumin, allspice and reserved tomato pulp, and stir until combined. Season with salt and pepper.
- Spoon the rice mixture among tomato shells and top with the reserved tops. Pour over stock and cover tightly with foil. Bake in preheated oven for 45-50 minutes or until tomato is tender and filling is hot. Remove from oven.
- Transfer to a platter to serve.
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