Step 1

Wash and pat the tomatoes dry.

Step 2

Carefully core the tomatoes. To do this, I used a sharp knife to slice the top off of each tomato, then used a spoon to scoop out the insides, leaving the outer wall intact. Transfer the tomato pulp to a small bowl for now.

Step 3

Place the tomatoes on a lightly oiled or parchment-lined baking tray and set aside.

Step 4

Peel and dice the onion. Rinse the rice until the water runs almost clear.

Step 5

Heat the oil in a saucepan over medium heat. Once hot, add the onions and cook for several minutes, stirring often, until translucent. Then add the tomato pulp, tomato paste, and salt (and pepper, if preferred).

Step 6

Add the rice and water to the pan, stirring well, and then cover and cook until just below al dente (around 90% cooked). To do this, I recommend following the package instruction for the rice minus 2-3 minutes.

Step 7

While it cooks, finely chop your herbs of choice, then add them to the pan at the end of the cooking process, mixing until well combined. Then remove the rice mixture from the heat.

Step 8

Using a spoon, scoop the rice mixture into your tomatoes (right to the top) and cover with their "lids."

Step 9

Bake in a preheated oven for around 30 minutes at 400ºF/200ºC. When ready, the tomatoes should be soft and slightly "shriveled" looking, with a tender rice filling.You can optionally broil the tomatoes for a short while at the end if you want a more blackened, slightly smoky "top" of the tomatoes.

Step 10

Remove the tomatoes from the oven, allow them to cool for just a few minutes, then remove the lid and top with some lemon zest, a squeeze of fresh lemon juice, and optionally some feta cheese. For a truly delicious Greek stuffed tomato, I recommend serving with an extra glug of extra virgin olive oil - enjoy!

Step 11

Make ahead: you can prepare these Greek stuffed tomatoes ahead by preparing the filling and stuffing them but then covering them tightly in clingfilm for 1-2 days before baking. You can also freeze the unbaked stuffed tomatoes and bake from frozen. Add a few extra minutes to the cooking time (until bubbly and tender), though they won't hold their shape well upon thawing.Store: once baked, allow the stuffed tomatoes to cool and then store in an airtight container in the fridge for up to a week. You may also be able to freeze the leftovers, though I never have. If you do, let me know in the comments how it went. Reheat: you can reheat the baked stuffed tomatoes either in the microwave or in the oven, in a large baking pan filled with around a cup of water at 400ºF/200ºC, until fully warmed.