Stuffed Tomatoes

Preheat oven to 350 degrees F.

Cut top quarter off each tomato. Scoop out pulp, leaving 1/4 inch thick shells. Discard seeds and chop pulp; reserve only 2 cups of the chopped pulp.

Coat a large nonstick skillet with cooking spray. Over medium heat, saute onion, celery, corn and garlic until tender. Remove from the heat. Stir in cooked rice, raisins, reserved tomato pulp, salt, parsley, basil and pepper.

Spoon rice mixture evenly into tomato shells. Arrange tomatoes in a large shallow dish that has been sprayed with cooking spray. Cover with foil and bake for 20 to 25 minutes. Top with parmesan cheese before serving, if desired.

Serves 6.