Greek-Style Stuffed Tomatoes with Rice

Method

1. Cut the tops off the tomatoes and hollow them out with a spoon.
2. Blend the tomato pulp (or chop into small pieces).
3. Season the pulp: add a pinch of cumin, a pinch of black pepper, one teaspoon of paprika, and a little ground chili. Mix.
4. Add about a heaped tablespoon of tomato paste and dissolve it.
5. Add chopped red onion, mint leaves, fresh dill, the juice of one lemon, salt, and olive oil. Mix.
6. Add the rice and stir well.
7. Let the mixture rest for about an hour (at least 30 minutes) so the rice absorbs the liquids.
8. Meanwhile, slice the potatoes thinly (about 5 mm thick).
9. Season the potatoes with salt, one tablespoon of tomato paste, olive oil, and oregano. Toss to coat.
10. After resting, put a pinch of sugar into each hollow tomato.
11. Fill the tomatoes with the rice mixture, filling them to about three-quarters full or even to the brim.
12. Arrange the stuffed tomatoes in a baking dish.
13. Distribute the seasoned potatoes in the empty spaces around the tomatoes.
14. Pour some of the remaining liquid from the tomato pulp mixture over the tomatoes and potatoes.
15. Drizzle with a little olive oil.
16. Place the tomato tops on top or alongside the tomatoes, and sprinkle with a little salt.
17. Bake in a preheated static oven at 190-200°C (max 200°C) for about an hour, or until the rice is cooked and the top is golden.
18. Serve hot or at room temperature, garnished with the tops and a little oregano if desired.