Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek: Cut thin slice from stem end of each tomato; reserve slices. Set a sieve over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain. Discard seeds from tomato pulp; reserve liquid. Chop pulp and set aside. In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and saute until onion is golden. Stir in currants, salt, pepper, and 2 tablespoons of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed. Preheat oven to 190ºC . In 8 x 8 x 5 cm baking dish set tomato shells upright; spoon quarter rice mixture into each tomato and top each with reserved tomato slice. Brush half teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking). Sprinkle each tomato with 0.75 teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.Makes 4 servings.