Make this a complete meal by adding quinoa in place of meat. I used both rice and quinoa and they were delicious. Either way, summer tomatoes can't be beat in this dish!
Pre-heat the oven to 350 degrees.
Use a sharp knife and cut off the top of each tomato. Scoop out the flesh from the inside of the tomato and place in a bowl. Drain the juice from the tomatoes into another bowl and save. This is to be added to the rice mixture later. Replace the top to the tomatoes.
On medium heat, add two tablespoons of olive oil to a large skillet and add the onions. Cook on medium until softened. Add the garlic, and cook for 2-3 minutes longer. Add 1 1/2 cups of water or broth, quinoa and or rice to the skillet, along with the drained flesh from the tomatoes.
Add 1 teaspoon each of the salt and pepper, parsley, mint, oregano, pine nuts and raisins. Add reserved tomato juice as needed.
Cook on low heat until the juices have absorbed and the quinoa and/or rice is cooked about 15-20 minutes. Let cool for 10 minutes.
Place the tomatoes, snugly into your pan. Add the mixture to the tomatoes until filled to the top. Replace the top. Continue until all the tomatoes are filled.
Sprinkle the tops of the tomatoes with olive oil, salt and pepper. Add water or broth to the bottom of the pan reaching 1/2 inch up the sides of the pan.
Cover with foil and bake in the pre-heated oven at 350 degrees for 20-45 minutes. Uncover and cook for 10-12 minutes until lightly brown. Let sit for 15 minutes before serving. Remove the juices and set aside. Serve alongside the tomatoes.
If you chose to use all rice or all quinoa, make sure you use 2 cups of the selected grain. And adjust the water or broth.