8 large tomatoes
3 cups cooked rice, hot
1/2 cup chopped red onion
3/4 cup crumbled feta cheese
1 1/2 tsp. dried oregano
1 tsp. salt
1/3 cup vegetable oil
garnish: chopped fresh parsley
Remove tops of tomatoes and scoop out insides; drain upside-down on paper towels.
In a large bowl, combine rice, onion, cheese, oregano and salt. Spoon rice mixture into tomatoes, drizzle with oil and place in a 9×13-inch (3-litre) baking dish. Bake in the oven at 425°F until hot, about 20 minutes. Sprinkle with parsley and serve.