First of all, to prepare the tomatoes stuffed with rices, boil the rice in water, previously salted, for about 5 minutes, drain it and let it cool, well spread, on a plate.

We then peel a tomato which we will pass through a vegetable mill to then season it with two tablespoons of oil and aromatic herbs. We go up and pepper.

Pour the cold rice into the bowl with the sauce, mix everything well and let it rest for about an hour.

Cut the cap of the remaining tomatoes to be preserved, empty them and salt them inside, turn them over and let them drain for a few minutes.

Then arrange the tomatoes on a previously oiled pan and fill them with the rice by pressing lightly, season with the remaining part of the oil and put their caps back on the tomatoes.

We cook our tomatoes stuffed with rice in a preheated oven at 200 degrees for about 10 minutes, we cook everything for another 20 minutes at 180 degrees; every now and then we wet our tomatoes with the cooking sauce that will form slowly.

Our rice stuffed tomatoes are now ready to be served.