Filling:
2 cups cooked rice, kasha or barley
1 onion
2 stalks celery
1 green pepper
6 mushrooms
1 tomato
1 (16 ounce) can corn kernels, drained
2 eggs, beaten
salt and pepper to taste
4 tomatoes
Sauce: 2 (4 ounce) cans tomato sauce
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 dash cinnamon
1 dash salt
Cut tomatoes in half crosswise. Carefully remove the pulp and seeds, leaving1/2 inch of tomato shell. Pack the prepared filling mixture tightly intothe tomato cavity. Place the tomato halves in a baking dish with 1/2 cupwater or sauce. Bake at 350°F (180° C) for 45 minutes, or untilfilling is cooked.
Food Processor Directions: To prepare filling, cook rice and set aside tocool. Insert steel blade in food processor. Peel onion and cut in chunks.Cut celery into chunks. Remove stem and seeds from green pepper and cutinto chunks. Place vegetables in container and process until coarsely chopped.Add to rice. Insert slicing disc in food processor. Fill feed tube withmushrooms and use the pusher to guide onto slicing disc to slice thin. Cuttomato into quarters and guide through the feed tube to slice fine. Addto rice and vegetable mixture. Add corn and beaten eggs to vegetables. Blendwell and season to taste. Tightly pack filling mixture into prepared tomatoes.Place in a baking dish and set aside.
To prepare sauce, combine all ingredients, tasting to correct seasonings.Pour sauce over stuffed tomatoes. Cover baking dish tightly and bake at350°F (180°C) for 45 minutes, or until vegetables are tender.