Mediterranean Stuffed Tomatoes

Instructions

1. Prepare the tomatoes
   Slice off the tops of the tomatoes and set aside as lids. Using a spoon, carefully scoop out the insides of the tomatoes into a bowl, being careful not to break the outer shell. Place the hollowed tomatoes upside down on paper towels to drain excess moisture.
2. Prepare the filling base
   Chop the tomato pulp finely, discarding any tough parts. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes. Add the chopped tomato pulp and cook for another 5-7 minutes until reduced slightly.
3. Complete the filling
   Stir in the rice, herbs, oregano, and cinnamon. Cook for 2 minutes to toast the rice slightly. Remove from heat and let cool for 5 minutes. Once cooled, fold in the crumbled feta and pine nuts. Season generously with salt and pepper.
4. Stuff the tomatoes
   Preheat the oven to 375°F (190°C). Arrange the hollow tomatoes in a large baking dish. Spoon the filling into each tomato, filling them about 3/4 full (the rice will expand during cooking). Place the tomato tops back on as lids.
5. Prepare for baking
   Pour the broth into the bottom of the baking dish. Drizzle the tomatoes with remaining olive oil and season with a little more salt and pepper. Cover the dish with aluminum foil.
6. Bake the tomatoes
   Bake covered for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, until the tomatoes are soft and slightly wrinkled, and the filling is fully cooked. The tops should be lightly browned.
7. Rest and serve
   Allow the stuffed tomatoes to rest for 5-10 minutes before serving. Drizzle with additional olive oil if desired and garnish with extra fresh herbs. Serve warm or at room temperature for the best flavor.