Curried Tomatoes
Cut a thin slice from the stem-end of large, solid tomatoes, and scoop out some of the inside. Fill with boiled rice to which is added the tomato removed from the inside and a little curry powder (½ teaspoon to 1 cup of rice is a moderate amount). Season the mixture well with salt, replace the top, and bake fifteen minutes. The curry powder can be omitted from the filling and the tomatoes served with curry sauce if preferred.