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Stuffed Tomato Mediterranean

8 large, fresh California tomatoes
1/2 cup sliced green onion
2 1/2 tablespoons lemon juice
1 tablespoon chopped fresh mint or 1 tsp. dried mint
1 teaspoon finely chopped garlic
1 teaspooon salt
1/4 teaspoon ground black pepper
1/3 cup olive oil
3 cups cooked rice
1/3 cup raisins, soaked in boiling water for 20 minutes and drained

1. Cut slice from stem end of California tomatoes. Scoop out center with spoon; reserve. Remove seeds and turn California tomatoes cut side down on paper towel to drain.
2. Meanwhile, seed and chop reserved centers. Combine chopped California tomatoes and next 6 ingredients. Stir in oil, rice, and raisins. Stuff California tomatoes with rice mixture.

Makes 8 servings.

Recipe and photograph provided courtesy of the California Tomato Commission.