Copied By: LEHEY_GREG @ESSG
   SENT: 88-01-23  20:00
   FROM: YENNE_ANNE @SIMS
     TO: DL.COSIG @ESSG
SUBJECT: COSIG: Rice-Stuffed Tomatoes

4 large tomatoes                   2 scallions (white parts only)
1 clove garlic                     chopped parsley
1/3 c. olive oil                   1/3 c. diced black olives
1/4 t. rosemary
3 c. cooked rice (1 c. uncooked)

Cut tops off tomatoes, scoop out insides, sprinkle with salt and pepper, invert
and drain for 15 minutes.  Saute garlic in oil until golden.  Stir in rosemary,
rice, scallions, parsley, and olives.  Cool to room temperature, spoon into
tomatoes.  Refrigerate until serving.