Cook rice according to package instructions.

Preheat oven to 375.

With knife, slice tops off tomatoes, use spoon to scoop out flesh and set that aside. Leave outer part of tomatoes intact and arrange them in baking dish. If using tomato tops for presentation, set them in baking dish, as well.

For stuffed tomato filling, chop up scooped out tomato flesh. In bowl, stir together chopped tomato, cooked rice, chopped prunes, parsley and spices.

Fill each tomato with about ½-cup filling. Drizzle tomatoes with olive oil. Bake for 20 minutes.