Cut the top part of the tomatoes and remove their flesh. Keep half of the flesh to be used in the filling which you have processed in a food processor.

Take a large high walled frying pan or casserole and place on high heat. Once hot add half of the oil and a minute later add the onions. Sauté for 2’ and add the cut aubergines, courgettes and peppers. Keep sauteing for 3-4’ until softened. Add the rice, the flesh of the tomatoes, 1 tbsp of the sugar, mint, all-spice, coriander, the salt and pepper plus 600ml of water. Mix well, and simmer for 10’ covered for almost all the juices to be absorbed. Right after removing from the heat toss in the parsley and mix well. Allow for about 15’ to cool a bit, while covered.

Back to the tomatoes, remove their cut part, add them in a large deep oven proof dish, drizzle some olive oil and lightly sprinkle with salt. Then take a large spoon and fill them with the rice/veggie’s mixture, three quarters to the top as the rice will increase in volume. Cover them with their cut part and pour all-over them the remaining flesh of the tomatoes and the rest of the oil. Sprinkle the breadcrumbs all-over them along with the remaining sugar.

Cover the dish with silver foil and place in a pre-heated oven at 180°C, air circulation and rack set in the middle. Cook for 45’, then uncover the dish, cook for about 60’ and until the tomatoes are nicely charred. During their cooking baste them with the liquids of the dish

Remove from the oven and allow to cool a bit and the flavours to come together, about 15’. Serve with yoghurt and a crispy green salad. Whatever is left, if any, refrigerate for the next few days (I can admit that I like them most the day after).