Rice-Stuffed Tomatoes

How to prepare rice-stuffed tomatoes

1. Cut the tops off the tomatoes and scoop out the flesh. Sprinkle salt and pepper inside them. Blend the scooped pulp in a food processor.
2. Sauté the finely chopped onion in 2 tablespoons of hot oil. When softened, add the rice and toast it for about 5 minutes until slightly golden. Add the tomato pulp and bring to a boil. Remove the pan from heat and season with salt and pepper to taste, then add the finely chopped herbs (dill, parsley, green onion).
3. Fill the tomatoes with the rice mixture, but not all the way to the top to allow room for the rice to expand. Place the tops back on.
4. Arrange the stuffed tomatoes in a baking dish, positioned close together. Pour 3/4 cup of hot water into the dish. Drizzle the olive oil, making sure some runs over the tomatoes. Sprinkle salt on top of the tomatoes.
6. Bake at 220°C for 50 minutes (until the rice is cooked; check after this time to be sure). When removed from the oven, drizzle with the sauce from the pan.
7. Let them cool. Serve at room temperature.

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