Tomato "Saint Pierre"

* Stuffed tomatoes (Cretan recipe).
Main ingredients:
8 ripe tomatoes
4 oblong green peppers
4 eggplants
4 zucchini.
Filling:
500 g rice
2 finely chopped onions
dill or parsley
mint
1/2 cup olive oil
salt and pepper to taste.
Preparation.
Wash the tomatoes and cut off the top. Remove the inner pulp so as not to damage the walls. Turn the tomatoes over and let the juices drain.
(Cooks do not scald peppers, eggplants and zucchini before using, but we recommend that you do so if you are using greenhouse vegetables).
In this case, scald the vegetables with boiling water or immerse them in hot water for 5 minutes (no more).
Heat 2 tablespoons of olive oil in a frying pan and fry the onion. Add tomato pulp, salt, pepper, chopped parsley or dill, mint, add rice and fried onions. Mix everything thoroughly and cook over low heat for 8 or 10 minutes.
Fill the inside of each tomato with the filling, leaving some room for the rice to swell later. Then place the stuffed tomatoes in a saucepan, covering them with the cut-off tops, pour over the lemon-butter sauce and sprinkle with grated breadcrumbs.
Add 1/2 cup water to the pan and simmer over medium heat for about 20 minutes until the tomatoes are soft.
This dish is designed for 5-6 people.