A Book of Mediterranean FOOD by Elizabeth David

Displayed in enormous round shallow pans, these tomatoes together with pimentos and small marrows cooked in the same way, are a feature of every Athenian taverna, where one goes into the kitchen and chooses one's meal from the pans arrayed on the stove. It is impossible to describe the effect of the marvellous smells which assail one's nose, and the sight of all those bright-colored concoctions is overwhelming. Peering into every stewpan, trying a spoonful of this, a morsel of that, it is easy to lose one's head and order a disk of everything on the menu. Cut off the tops of a dozen large tomatoes, scoop out the flesh and mix it with 2 cups of cooked rice. to this mixture add 2 tablespoons of chopped onions, 2 tablespoons of currants, some chopped garlic, pepper, salt, and, if you have it, some left-over lap or beef. Stuff the tomatoes with the mixture and bake them in a covered dish in the oven, with olive oil.