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1
Slice 1/2 inch off the top of each tomato and set aside.
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2
Working over a strainer set over a bowl, gently squeeze the juice and seeds from the tomatoes.
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3
Using a spoon, lightly scrape the pup from the tomatoes onto a cutting board.
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4
Finely chop the pulp and reserve it.
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5
Arrange the tomatoes in a 13-by-9-inch nonreactive baking dish.
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6
In a medium nonreactive saucepan, combine the scallions, onion, carrot, parsley, dill, mint, salt, pepper and 3 tablespoons of the olive oil.
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7
Stir in 1 cup of the strained tomato juice and 1/2 cup of the pulp.
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8
Add the rice and pine nuts and bring to a simmer over moderate heat, stirring often.
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9
Cover, reduce the heat to moderately low and cook until the rice is barely tender, about 20 minutes.
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10
Let cool slightly.
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11
Meanwhile, preheat the oven to 400.
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12
Toss the bread crumbs with 2 tablespoons of the olive oil.
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13
Stuff the tomatoes with the rice filling and top with any remaining tomato pulp.
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14
Drizzle 1/4 cup of the tomato juice, the remaining 1/4 cup of olive oil and the vegetable stock over and around the stuffed tomatoes and mound the bread crumbs on top.
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15
Arrange the tomato tops alongside the stuffed tomatoes and bake for 25 to 30 minutes, or until the tomatoes are tender but not collapsed and the crumbs are browned.
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16
Cover each stuffed tomato with a top and serve warm or at room temperature.
