Preheat the oven to 160°C.
Put the rice in a pan, cover with water, bring to the boil over a medium-high heat and simmer for 18 minutes, then drain. Meanwhile, cut the tops off the tomatoes, then use a teaspoon to scoop out the insides into a jug, leaving the shells intact. Arrange the shells in a small/medium baking dish in which they sit snugly.
Fry the onion in 2 tbsp oil in a pan over a low to medium heat, stirring, for five minutes. Add the
zucchini, turn the heat up slightly and cook for five minutes more. Add the garlic and tomato purée, cook for a minute, then stir in the reserved tomato pulp and the par-cooked rice. Simmer, stirring often, for a few minutes, until the mixture has the consistency of a loose risotto. Remove from the heat, stir in the herbs and season.
Spoon the rice mixture into the tomatoes, filling them generously. Replace the tomato tops, drizzle
with the remaining 3 tbsp oil and bake for one hour, until very tender and the rice is cooked through. Serve with a green salad and enjoy.
Stuffed tomatoes can last in the fridge for up to four days, enjoy cold for lunch or re-heat for five minutes in the oven.
