Prepare the tomatoes: Cut off the top of the tomatoes to form a lid. Scoop out the insides with a spoon, reserving the pulp and juice.

Prepare the sauce: Heat 3 tablespoons of extra virgin olive oil in a pan. Sauté the onion over low heat for 8 minutes until softened. Add the reserved tomato pulp and cook for 3-4 minutes. Let it cool.

Mix the filling: Add the rinsed rice, dill, mint, parsley, sugar, salt, black pepper, and allspice. Mix well.

Stuff and arrange: Fill the tomatoes halfway. Cover them with their lids and arrange them side by side in a pot.

Cook: Drizzle the remaining 3 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice over the tomatoes. Cover the pot and cook over low heat for 35-40 minutes without adding water; the tomatoes will cook in their own juice.

Rest and serve: Remove from heat and let rest for 15-20 minutes. Serve at room temperature or chilled.

When hollowing out the tomatoes, do not thin the skin, as it will fall apart during cooking. Add the removed tomato pulp and juice to the filling; it adds both flavor and moisture. If you cover the top of the stuffed tomatoes with a teaspoon of olive oil before placing the lids, they will not dry out during cooking.