#1 Preheat the oven to 375°F. Lightly coat a 9”x13” baking dish with olive oil. #2 In a large skillet over medium-high heat, add olive oil and pan-fry potatoes until golden, about 4-5 minutes. Spread onto baking sheet and set aside. #3 In the same skillet, sauté onion until translucent and add garlic. Stir in ground beef, breaking it apart often until it begins to brown. Drain excess fat from the skillet and set aside. #4 While the beef is cooking, cut a slice off the top of each tomato (to use as a lid) and carefully scoop the flesh into a blender. Add a pinch of sugar to the bottom of each tomato once scooped. #5 Blend the tomato flesh. Then cook the blended tomato in a saucepan until thickened, about 20-25 minutes. Stir in 1 teaspoon sugar, and salt and pepper to taste. #6 Add rice to the meat mixture and sauté. Stir in one cup of thickened tomato sauce into the rice mixture and set aside the rest. Cook about 10 minutes or until rice has softened. It doesn’t need to be fully cooked because it will continue cooking in the oven. Stir in fresh herbs, and season with salt and pepper to taste. #7 Spoon the rice and meat mixture into each tomato shell. Arrange stuffed tomatoes into the prepared baking dish, covering each tomato with reserved top and some of the reserved sauce. Add a generous drizzle of extra virgin olive oil on top of each covered tomato and a pinch of salt and pepper.