1. Cut large, sound tomatoes in half, empty them, salt them and turn them upside down to drain.
2. Mix uncooked rice with the juice of the tomatoes and add a good quantity of chopped parsley, salt and pepper.
3. Only partly fill the tomatoes as the rice will swell as it cooks.
4. Arrange the tomatoes in an oven dish with olive oil on the bottom.
5. Pour on another thread of oil and cook in a hot oven.