Greek Stuffed Tomatoes

Preheat the oven to 200°C (180°C fan). Prepare the beef tomatoes (6) by slicing off the tops and scooping the seeds and pulp into a bowl. Arrange the shells in a baking dish.

In a frying pan, heat olive oil (2 tbsp) over low heat. Add onion (1) and fry for 10 minutes until softened but not browned. Start 10m timer

Roughly chop any large pieces of reserved tomato pulp and add it to the pan with long grain rice (150 g), tomato puree (1 tsp), and water (100 ml). Season with salt pepper (0.5 tsp).

Simmer for 12 minutes, stirring often, until the rice is al dente. Remove from heat and stir in flat leaf parsely (2 tbsp), fresh dill (2 tbsp), mint leaves (2 tbsp), and lemon zest (1 tsp). Start 12m timer

Fill the tomato shells with the herb rice mixture and replace the tops. Drizzle with olive oil (1 tbsp), cover with foil, and bake for 60 minutes until tender. Start 60m timer