Greek Stuffed Tomatoes

Instructions

1. Prepare the tomatoes
   Cut the tops off the tomatoes and set aside to use as lids. Using a spoon, carefully scoop out the pulp and seeds into a bowl, being careful not to break the skin. Place the hollowed tomatoes in a large baking dish.
2. Process the tomato pulp
   Chop the tomato pulp and strain to remove excess liquid. Reserve 1 cup of the juice for the rice mixture and set aside the chopped pulp separately.
3. Prepare the filling
   Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for another minute. Stir in the chopped tomato pulp, rice, herbs, pine nuts (if using), raisins (if using), cinnamon, tomato paste, sugar, salt, and pepper. Cook for 5 minutes, stirring frequently.
4. Fill the tomatoes
   Add the reserved tomato juice and 1/2 cup of vegetable broth to the rice mixture. Stir well and remove from heat. The rice should be partially cooked. Spoon the rice mixture into the hollowed tomatoes, filling them about 3/4 full as the rice will expand during baking. Place the tomato tops back on as lids.
5. Prepare for baking
   Pour the remaining 1/2 cup of vegetable broth into the bottom of the baking dish. Drizzle the stuffed tomatoes with additional olive oil and sprinkle with a little more salt.
6. Bake the tomatoes
   Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, until the tomatoes are soft and the tops are slightly browned.
7. Rest before serving
   Allow the stuffed tomatoes to rest for 10-15 minutes before serving. This helps the flavors to settle and prevents burning your mouth on the hot filling.