Stuffed tomatoes with rice and Kalamata olive oil

• 2 glasses Kalamata Extra Virgin Olive Oil
• 7 large tomatoes
• 350 g sticky rice
• 2 finely chopped red onions
• 1 clove of garlic
• 2 tablespoons of tomato paste
• 1 tablespoon of powdered sugar
• 1 tablespoon of salt
• 1 bunch of mint
• 1/3 bunch of dill
• 1 kg of potatoes

1. Take 6 tomatoes and cut off the top just below the stem to create a lid. Scoop out the insides of the tomatoes, being careful not to pierce the skin.
2. Dice the last tomato and blend it with the juice from the remaining tomatoes.
3. Peel and quarter the potatoes. Place them on a baking sheet along with the cored tomatoes.
4. Heat 4 tablespoons of olive oil in a pan and sauté the onion with garlic, salt, pepper, and sugar. After 2 minutes, add the tomato paste, rice, herbs, and tomato paste. Mix well and remove from the heat to cool.
5. When the mixture has cooled enough to handle, begin stuffing 6 tomatoes with it. Cover the stuffed tomatoes with lids, drizzle with the remaining olive oil, and season with salt to taste.
6. Cover with foil and bake in a preheated oven at 180°C for 20 minutes, then reduce the temperature to 160°C and bake for another hour. After the hour, preheat the oven to 200°C, remove the foil, and bake for 15 minutes until golden brown.

TIP: You can use any type of rice except basmati, as it will not absorb the juices and the dish will be dry.