1- Cut tops off tomatoes. Scoop insides out and set aside.
2- In a small saucepan, place half of the olive oil and finely chopped onions. Saute lightly. Add chopped tomatoes and saute for a further 3 minutes.
3- Add washed rice and toast for 5 minutes. Add salt and 250 ml boiling water. Stir. Simmer until al liquid is evaporated.
4- To the top of this mixture, add chopped parsley and mint. Cover and set aside.
5- Mix rice mixture and fill tomatoes. Garnish each stuffed tomato with slice of tomato.
6- In a large saucepan, add remaining oil and tomato paste. Saute lightly. Place stuffed tomatoes in bottom of pan. Add water, enough to almost cover tops of tomatoes. Cover and cook on medium heat. Cool before serving.
Note: This dish is served cold.