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1
Cut off 1/2 inch from the tops of the tomatoes.
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2
Reserve tops and scoop out pulp from bottoms, forming shells about 1/3 inch thick.
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3
Turn shells upside down on a wire rack to drain, chop pulp finely and set aside.
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4
Preheat oven to 350.
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5
In a skillet over medium high heat, warm 1/4 cup of the oil.
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6
Add onions and saute till golden, about 7 minutes.
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7
Add reserved tomato pulp, parsley, garlic, dill, 1 T of oregano, rice, pine nuts, salt and pepper (to taste).
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8
Stir well.
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9
Dilute tomato paste in 1/2 of the wine and add to skillet.
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10
Cover and simmer 20 minutes.
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11
(If using rice that's already cooked, you don't need to cover.
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12
Just simmer till liquid reduces and flavors have a chance to blend.
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13
).
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14
Turn tomato shells upright and sprinkle interiors with salt, pepper and sugar.
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15
Stuff tomatoes with rice mixture and cover with reserved tops.
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16
Place close together in a baking pan.
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17
Drizzle the remaining oil over tomatoes, sprinkle with the remaining oregano, and splash with the remaining wine.
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18
Pour the water into the pan.
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19
Bake till the tomatoes are very tender when pierced with a fork (about 35 minutes), basting frequently with pan juices.
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20
Serves 5 as an entree or 8-10 as a side dish.
