10 large tomatoes
3/4 cup un-cooked short grain rice
2 zucchini, peeled and grated
1 onion, chopped
5 garlic cloves
1 tablespoon fresh oregano (or 1 teaspoon dried)
2 tablespoons dry mint
4 tablespoons fresh parsley (or 4 teaspoons dried)
1 tablespoon tomato paste
1 1/2 cup olive oil
1 teaspoon lemon juice
Salt and pepper
1 1/2 pounds potatoes
Step 1: Preheat oven to 400 degrees F.
Step 2: Slice the tops off the tomatoes (keep the tops, though) and use a spoon to empty out the middle of the tomato. Reserve the juice in one bowl and insides of the tomato in a separate bowl. Make small slits in the inside bottom of the tomatoes making sure not to cut all the way through the tomatoes.
Step 3: Lightly grease a 9×13 baking dish and place the tomatoes inside the pan.
Step 4: Put the onion, garlic, a teaspoon of oil, and a pinch of salt into a food processor and pulse until veggies are slightly broken down and chunky.
Step 5: Take the insides of the tomato and chop them into small pieces, and then add them to a large bowl with the grated zucchini. Then, add 1 tablespoon of salt, the dry mint, parsley, and tomato paste and combine. Finally, add the uncooked short-grain rice, 1 teaspoon of lemon juice, and 3/4 cup olive oil and let the mixture sit.
Step 6: In the meantime, peel the potatoes and cut them into chunks. Toss them with the tablespoon of oregano, 3/4 cup olive oil, and some salt and pepper. Mix them well and then add the reserved tomato juice.
Step 7: Fill the tomatoes to the top with the rice mixture and top them with their caps. Then, place the potatoes/tomato juice in the empty space around the tomatoes also add any leftover rice mixture in the gaps, too.
Step 8: Add a cup of water to the corner of the pan and tilt it so that the water is evenly distributed.
Step 9: Bake for 15-20 minutes at 400 degrees F, and then reduce the heat to 325 degrees F and bake them for another 60-90 minutes. If it seems dry during the process, add a little more water to the pan.