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1
Remove the stalks from the tomatoes and then turn them over.
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2
Using a small, sharp knife, slice horizontally through about a fifth of the way down the tomato, to give 8 little caps.
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3
Reserve these for later.
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4
Using a teaspoon, carefully scoop out all of the tomato innards into a bowl.
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5
Place the hollowed-out shells in a roasting dish that will accommodate them snugly.
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6
Put the green pepper, garlic, chilli, parsley, paprika and infused saffron (with its water) into a food processor and pulse until the ingredients are evenly but coarsely chopped.
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7
Now tip in the tomato pulp with 100ml of the olive oil and process further until the entire mixture is a sloppy, seedy, and oily tomato pap, with the other solids now more finely processed and in suspension.
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8
Put the rice into the bowl that previously held the tomato pulp and pour over the tomato pap.
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9
Mix well and season with sea salt to taste.
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10
Leave to soak for 30 minutes, stirring occasionally.
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11
Preheat the oven to 200C, fan 180C, gas 6.
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12
Fill the tomatoes with the rice mixture.
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13
Don't be tempted to over-fill - there may be a little left over - but do make sure that as much liquid as possible is included, even if it overflows into the dish.
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14
Replace the little caps on the tomatoes and trickle over the remaining oil (plus a little more, if you like).
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15
Bake in the oven (with any extra rice in a dish alongside) for about 45 minutes, turning the heat down a touch if the tomatoes are browning too much - but browned and blistered they certainly must be!
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16
Taste a little of the rice to make sure it is fully cooked, although it will also continue to swell and tenderise as it cools.
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17
Serve at room temperature, for preference, basting well with the juices and oil just before serving.
