Step by step recipe:

1. 15 min.
   Peel 4 tomatoes, then cut out and discard the hard stalk end.
2. 1 min.
   Cut the tomatoes in half horizontally.
3. 3 min.
   Sprinkle the tops with fine salt, then turn upside down and stand on a wire rack. Salt the bottoms and leave to drain for a good half hour.
4. 5 min.
   Prepare the stuffing by blending together 30 g parsley (leaves only), 1 garlic clove (peeled), 1 tablespoon herbes de Provence, 50 g breadcrumbs, salt and pepper.
   
   This will give you a nice green crumbly mixture or thick paste.
   
   Set aside.
5. 3 min.
   Preheat the oven to 390°F (200°C).
   
   Butter a gratin dish and spread the 500 g cooked rice evenly in the bottom.
   
   Pour 4 tablespoons olive oil over to stop it drying out too much in the oven.
6. 3 min.
   Pour 2 tablespoons olive oil into a frying pan on high heat. When good and hot, add the tomato halves, cut side downwards.
   
   Fry for 2 or 3 minutes on this side.
7. 3 min.
   Turn the tomatoes and fry for a further 2 or 3 minutes.
8. 2 min.
   Sit the tomatoes on the rice.
9. 4 min.
   Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over.
10. 30 min.
    Bake for about 30 minutes.
11. 
    Serve 2 tomato halves per person on a bed of rice.