Step 1
Preheat your oven to 180C fan-forced (200C conventional).
Step 2
Cut the tops off the tomatoes and set them aside. Using a teaspoon and/or a small paring knife, scoop the flesh of the tomatoes into a bowl. Chop the tomato flesh to a fine pulp and set aside. Place the tomato shells in a baking dish with the cut side up.
Step 3
To make the filling, place a non-stick pan over medium heat and add 2 tablespoons of olive oil, along with the onion and garlic, and saute gently until the onion is translucent (about 8-10 minutes). Add the anchovies and tomato paste and fry together for a further minute or two.
Step 4
While the anchovies cook, bring 100ml of water to a boil. Add the rinsed rice to the pan, then immediately add the boiling water, stirring to combine. Add the chopped tomato pulp, too. Turn the heat to low and gently simmer for about 6-7 minutes to par-cook the rice (it will still be crunchy in the middle), adding more water as necessary to stop the rice sticking to the pan. When the rice is par-cooked, turn the heat off and add the olives, capers, parsley, lemon juice, dried oregano, a pinch of salt and some black pepper. Stir to combine.
Step 5
Fill the cavities of the 12 tomatoes and place the “lids” on top. Drizzle the tomatoes with the remaining tablespoon of olive oil and cover with aluminium foil. Bake for 40 minutes, then remove the foil and bake for a further 20 minutes uncovered. If you find the tops pop off the tomatoes as the rice cooks and expands, simply put them back on top and continue cooking.
Step 6
Serve either hot or at room temperature with a leafy salad dressed with olive oil and balsamic vinegar.
