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1
Preheat oven to 375 degrees F.
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2
Cut off the top 1/2 inch of each tomato; set aside the tops.
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3
Using a grapefruit spoon, very carefully remove as much pulp as possible from each tomato, without piercing the skin.
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4
Chop the pulp.
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5
Measure out 2 1/2 cups.
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6
Discard the rest.
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7
In a large skillet, heat 2/3 cup of the oil and saute the onions and fennel bulb over medium heatfor 5 minutes, or until soft.
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8
Add the fennel seeds and rice and saute, stirring, for 2 to 3 minutes.
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9
Add 2 cups of the tomato pulp, reduce the heat to low and cook, stirring, for 3 minutes more.
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10
Stir in the parsley, dill, and mint and cook for 2 minutes more.
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11
Remove from the heat and add the salt and plenty of pepper.
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12
Stuff the tomatoes with the rice mixture, leaving a little room for the stuffing to expand, and cover with the tomato tops.
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13
Place the tomatoes in a large 13x9 inch baking dish and arrange the potato pieces in the gaps between the tomatoes.
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14
Pour the remaining 1/2 cup tomato pulp over everything and drizzle the tomatoes with the remaining 12 cup oil.
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15
Sprinkle with salt and pepper to taste.
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16
Bake for 1 hour, or until the rice is tender (life the cover of a tomato and check).
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17
Turn off the oven and let stand in the over for 10 minutes, then let cool to room temperature.
