Wash tomatoes and cut the top from the stem end. (These must be saved and used later as lids). Scoop out pulp with teaspoon and sprinkle with sugar inside. Heat ½ cup olive oil in frying pan, and cook the onion until soft. Add the rice, stir well and cook for a few minutes. Add half the tomato pulp, drained and chopped, ½ cup hot water, the currants, the parsley, the remaining sugar, salt and pepper. Cover and cook for 10 minutes. Fill tomatoes with mixture, leaving room for the rice to swell. Replace the lids and arrange in shallow baking pan. Force the remaining tomato pulp through a sieve and pour into the pan. Pour 1 tablespoon oil over each tomato and sprinkle with breadcrumbs. Bake in moderate oven for 1 ½ hours. Serve cold. Makes 5 servings
NOTE : A few green peppers can be filled with the rice mixture as well and baked with the tomatoes.