Rice-stuffed tomatoes (Domates jemistes)

Ingredients:

• 6 ripe, seeded Bull's Heart tomatoes
• 2 tbsp (30 g) butter
• 1 large onion, chopped
• 1 crushed clove of garlic
• 6 tablespoons of uncooked rice
• 1/4 cup plus 4 tsp olive oil
• Salt and ground black pepper
• 1 bunch chopped parsley leaves
• 1/4 cup toasted pine nuts
• 1/4 chopped fresh mint leaves
• 1 tbsp. grated Kasseri cheese

Preparation:

1. Cut the tops off the tomatoes and scoop out all the pulp, leaving walls about 1 cm thick. Save the pulp.
   
   Preheat oven to 190°C.
   
   Heat butter in a frying pan and add chopped onion. Fry the onion until golden brown and add garlic. Add tomato pulp and rice. Pour in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if needed. Season with salt and pepper. Add parsley, pine nuts, and mint.
2. Stuff the tomatoes, sprinkle them with grated Kasseri cheese, and drizzle with the remaining olive oil. Place in a baking dish, adding 1 cm of water to the bottom, and bake for an hour.