Wash the tomatoes with water and dry them. Cup the top (remember to keep it), remove the soft pulp and put it in a bowl. Carve the insides and throw any hard bits.

Add minced garlic, salt, olive oil, pepper, oregano to the pulp and mix it. Add the rice and let it soak for 15 min

Put the rice with the sauce in the tomatoes, return the tops to the tomatoes

Place the tomatoes in a roasting tin and bake in a preheated oven at 180°C for 45/60 minutes (or until the top of the tomatoes will roast and darken)

Extra instructions: it's possible to leave the tomatoes in the fridge for a few days. Can be reheated or eaten cold

If the tomatoes are not enough, serve them with roasted potatoes.