Amy's Stuffed Tomatoes
Tomatoes - cut off tops & scoop out most of the flesh but not too thin
1-2 tbs Carolina rice per tomato - soak rice in water while prepping
Pre-soak raisins (Also in water, but throw away water)
Blend scooped out tomato flesh in food processor (get rid of seeds first / set half of blended tomatoes aside), mince 1-2 onions, then add to the half of the blended tomatoes.
Add 1 tsp mint, 2 tsp parsley, 1/2 tsp sugar, a couple squeezes of tomato paste if desired, 1/4 c olive oil (for 9 tomatoes) to tomato juice. Add pre-soaked rice & raisins (still reserving half blended tomatoes). Fill scooped-our tomatoes with mixture until almost full & place in a baking dish
Pour in bottom of dish: remaining blended tomatoes, olive oil, a bit of water, several cloves peeled garlic, salt & pepper, dash of sugar, chopped peeled potatoes.
Bake at 390 for 2 hrs, uncovered then covered if rice starts to get too crispy