Tomato "Orenburg Giant"

Stuffed Tomatoes (Cretan recipe).
Main ingredients:
8 ripe tomatoes
4 elongated green peppers
4 eggplants
4 zucchinis.
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 tops. Remove the inner pulp so as not to damage the walls. Turn the tomatoes upside down and let the juice drain.
(Chefs do not blanch peppers, eggplants, and zucchinis before use, but we recommend doing this if you use greenhouse vegetables).
In this case, scald the vegetables with boiling water or dip them in hot water for 5 minutes (no more).
Heat 2 tablespoons of olive oil in a pan and fry the onions. Add the tomato pulp, salt, pepper, chopped parsley or dill, mint, add the rice and fried onions. Mix everything thoroughly and simmer over low heat for 8 or 10 minutes.
Fill the inside of each tomato with the filling, leaving a little room for the rice to swell later. Then arrange the stuffed tomatoes in a pot, covering them with the cut-off tops, pour over a lemon-oil dressing and sprinkle with breadcrumbs.
Add 1/2 cup of water to the pot and cook over medium heat for about 20 minutes until the tomatoes become soft.
This dish serves 5-6 people.