Cut the tops off the tomatoes and scoop the seeds and pulp into a food processor. Add the sun-dried tomatoes, basil, salt and pepper. Puree until smooth. Season the insides of the tomatoes with salt and pepper and arrange cut side up in a large baking dish that holds the sides of the tomatoes.

In a large skillet, toast the pine nuts over medium until lightly browned. About 3-5 minutes making sure you don't burn them. Transfer to a plate.

In the same skillet, heat the 1/4 cup of vegetable broth. Add the onion and cook until softened about 4-5 minutes. Add the garlic and sauté for another minute. Add more vegetable broth if sticking.

Add the rice and stir and sauté for another minute. Stir in the pureed tomato mixture and water and bring to a boil. Lower heat to a simmer, cover and cook the rice until tender, about 15 minutes or more. Stir occasionally and add more water if needed. Stir in the currants and pine nuts and simmer for another few minutes. Stir in the parsley. Taste and season with more salt and pepper if needed.

Pre-heat oven to 350 degrees F. Spoon the filling into the tomatoes. Sprinkle a thin layer of breadcrumbs on top. If you use olive oil, drizzle a tiny amount on each. Bake for about 45-50 minutes, until tender and tops are browned.

Garnish with some fresh chopped parsley. Delicious with a leafy green and salad.