Stuffed Tomatoes

Directions

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