Cut a slice from the bottom of each tomato and set aside for later. Remove the pulp, place in a bowl and mash well. If desired you can use a food mill to remove the seeds. Then add salt inside the tomatoes, smear with olive oil on the outside and place on a baking tray with olive oil.
Mix the rice, onion, garlic, parsley, raisins, pine nuts and two tablespoons of olive oil with the crushed pulp or crushed tomato mix. Season with salt and pepper and fill the tomatoes with this mixture carefully to leave enough space for when the rice inflates. Cover them with the tomato slices previously set aside, brush with olive oil and add water to the bottom of the tray (about 1 cm). Bake for 40 minutes at 175ÂșC.