Sun-Drenched Gemista with Herbed Rice and Pine Nuts

Preheat the oven to 375 degrees F.

Slice the tops off the tomatoes and set the lids aside. Using a spoon, carefully scoop out the pulp and seeds into a bowl, keeping the tomato shells intact. Lightly salt the insides of the tomatoes and place them upside down on a plate to drain for 10 minutes.

Strain the tomato pulp through a sieve, pressing to extract the juice. Reserve the juice and finely chop any large pieces of pulp.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Saute the onion until softened, about 4 minutes. Add the garlic and cook for 1 minute.

In a large bowl, combine the sauteed onion mixture with the rinsed rice, chopped tomato pulp, mint, parsley, dill, pine nuts, currants, sugar, allspice, and 1 tablespoon of olive oil. Season generously with salt and pepper. Stir to combine.

Arrange the potato wedges in the bottom of a large baking dish. Drizzle with the remaining olive oil, season with salt and pepper, and toss to coat.

Fill each tomato shell about three-quarters full with the rice mixture, leaving room for the rice to expand. Place the tomato lids back on top. Nestle the stuffed tomatoes snugly among the potatoes.

Pour the reserved tomato juice and water into the bottom of the baking dish.

Bake uncovered for 60 to 65 minutes, basting the tomatoes and potatoes with the pan juices halfway through, until the rice is tender, the tomatoes are soft and slightly collapsed, and the potatoes are golden and caramelized.

Let rest for 10 minutes before serving warm or at room temperature.