Gemista

Heat the oven to 180°C. Slice the tops off the tomatoes and keep them as lids. Scoop out the insides into a bowl and chop them roughly.

Cut the tops off the peppers and pull out the seeds.

Salt the inside of every shell and stand them upside down for 15 minutes to drain.

Finely chop the onions and chop the garlic. Soften the onions in half the olive oil for 10 minutes, add the garlic, then the chopped tomato flesh and the sugar, and cook for 10 minutes.

Chop the parsley, mint and dill. Stir in the long-grain rice and the herbs, season well with salt and freshly ground pepper, and take it off the heat while the rice is still raw.

Fill each shell two thirds full — the rice swells — and put the lids back on.

Sit them in a roasting dish. Peel the potatoes, cut them into thick wedges and wedge them in the gaps, then pour over the rest of the olive oil and the water.

Bake for 75 minutes, covered with foil for the first 45, until the rice is soft and the tops have browned.

Let them sit for 20 minutes. Gemista is served warm or at room temperature, never straight from the oven.