Steps

1. Lightly rinse 270g of rice.
   🕒 01:27
2. Thinly slice some of the 90g of onion and line the bottom of the oven dish. Finely chop the remaining onion.
   🕒 01:41
3. Remove the stem from the tomatoes and flatten the bottom to make them stand stably.
   🕒 01:51
4. Cut off the top part of the tomatoes and set aside as lids.
   🕒 02:07
5. Make incisions on the inside of the tomatoes with a paring knife and scoop out the insides with a spoon. Do not discard the scooped-out pulp (juices and seeds); place them in a bowl. This is the key! The tomato insides form the base of the flavor, so don't throw them away.
   🕒 02:16
6. Lightly drain any excess liquid from the scooped-out tomato pulp using a sieve. Chop the pulp finely with a knife.
   🕒 04:20
7. Place the finely chopped tomato pulp into a bowl and mix it with the rinsed 270g of rice.
   🕒 04:57
8. Add the chopped onion, garlic, parsley, olive oil, and salt to the bowl and mix well.
   🕒 05:12
9. Further add 2-3 tbsp of extra virgin olive oil and mix thoroughly while adjusting the saltiness. This is the key! Seasoning the rice well even in its raw state ensures the perfect flavor when cooked.
   🕒 05:42
10. Fill the tomato shells with the prepared stuffing, about 70% full.
    🕒 06:14
11. Arrange the stuffed tomatoes on the oven dish lined with thinly sliced onions. Lightly cover them with their lids.
    🕒 06:38
12. Bake in a preheated oven at 200°C (400°F) for about 20 minutes.
    🕒 07:08
13. Done.
    🕒 07:44