Slice off the tops of the tomatoes (keep them as “lids”).

Carefully scoop out the flesh with a spoon, being careful not to tear the tomato shell. Reserve the pulp in a bowl.

Lightly salt the inside of each tomato and turn them upside down to drain.

Make the Filling:

Chop the reserved tomato pulp finely (or blend lightly).

In a skillet over medium heat, add 2 tbsp olive oil. Sauté the onion and garlic until soft (5–6 minutes).

Add the rice and stir for 2–3 minutes.

Add the chopped tomato pulp, parsley, mint, cinnamon, sugar, salt, pepper, and 1/2 cup water.

Simmer the mixture for 10 minutes (the rice should only be partially cooked).

Stir in lemon juice, and optional pine nuts or raisins.

Let the filling cool slightly.

Stuff the Tomatoes:

Fill each tomato about 3/4 full (the rice will expand as it cooks).

Place the tops back on the tomatoes like lids.

Arrange in a baking dish. Place potato wedges between them if using.

Bake:

Drizzle everything with olive oil and about 1/2 cup water in the bottom of the dish.

Cover with foil and bake at 375°F (190°C) for 30 minutes.

Uncover and bake for another 30–40 minutes, until the rice is fully cooked and tops are slightly charred.

Serve with:
A chunk of feta cheese

Crusty bread

A simple cucumber-yogurt (tzatziki) or green salad