Method

• Wash the tomatoes and with a sharp knife, cut a lid from the bottom side, not from the stem. It’s better to cut this side as it can hold more stuffing.
• With a spoon, carefully scoop out the flesh of the tomatoes. Try not to pierce the skin as the stuffing will fall out during baking.
• Put the flesh of the tomatoes into a bowl and finely chop the pieces that may be bigger. 
• Put the tomatoes in the baking pan, stem side down.
• Season the tomatoes with salt and pepper and drizzle them with half of the olive oil. 
• Preheat the oven to 180ο C (350ο F) set to fan. 
• Finely chop the onion.
• Heat the remaining olive oil in a pot over medium heat. 
• Sauté the onion for 2-3 minutes until it softens. 
• Add and sauté the rice for 1 more minute.
• Add the tomato flesh so to deglaze the pot.
• Stir with a serving spoon and add the water, the garlic, salt, and pepper. 
• Simmer for 5 minutes until the rice softens and absorbs the water.
• Remove the pot from the heat and add the mint.
• Mix the stuffing with a spoon and divide it among the tomatoes.
• If you have any leftover stuffing, do not discard it, pour it also into the pan.
• Cover the baking pan with aluminum foil. 
• Bake in the oven for 1 hour until the tomatoes are tender. 
• Remove the aluminum foil and bake for 15 more minutes until the stuffed tomatoes are nicely golden.
• Remove the baking pan from the oven and serve with feta cheese, bread slices, and sprinkle with mint leaves.