Directions

1. Slice-off the top of the tomatoes. Use a spoon to remove their inside part. Try to leave the empty tomatoes as thin as possible but be careful not to score their skin.
2. Save the inside part of the tomatoes. It will be used for the stuffing.
3. Salt and pepper the inner part of the empty tomatoes and place the tomatoes in a baking pan. Surround them with the potatoes.
4. Prepare the stuffing as follows:
5. Heat olive oil in a large pan and saute the onions with the octopus pieces.
6. Add the tomato you have preserved, tomato paste, chestnuts, pine seeds, cinnamon, rice and salt and pepper for taste.
7. Stir well and simmer for 5 to 10 minutes.
8. Remove from heat and start stuffing the tomatoes with a small spoon. Do not overstuff because the rice will gain more space during baking and the stuffing might overflow.
9. Add plenty of olive oil into the baking pan and bake in 200 C for 1 hour without adding any water during baking.