Preheat the oven to 180°C/350°F (fan-forced). 

Using a sharp knife, cut the tops off the tomatoes and reserve. Leaving the tomato skin intact, scoop out the flesh from each tomato using a teaspoon. Roughly chop the tomato flesh. Place in a bowl with the zucchini, along with any tomato juices. 

Place the tomato shells in an oiled baking dish and set aside. 

Pour 100 ml (3½ fl oz) olive oil into a frying pan over medium heat. Sauté the onion and the tomato and zucchini mixture for 5–6 minutes, or until softened. 

Add the spring onion, garlic, dill, mint and parsley and sauté for 2–3 minutes, until fragrant. 

Add the rice, stirring frequently for a further 5 minutes, until the rice is translucent. 

Stir in 125 ml (½ cup) water, season with salt and freshly ground black pepper and set aside to cool slightly. 

Spoon the mixture into the tomato shells, to about three-quarters full, and replace the tops. Place the potatoes into any gaps between the tomatoes in the baking dish. 

In a bowl, mix together the extra tablespoon of olive oil, the tomato paste and 125 ml (½ cup) water. Season with salt and freshly ground black pepper and drizzle over the tomatoes. 

Transfer to the oven and bake for 45 minutes, lightly covering the dish with foil if the tomatoes are browning too quickly towards the end, and adding a little more water only if required. 

Cover with foil and bake for a further 30 minutes. Remove the foil and bake for a final 15 minutes, or until the tomatoes are nicely coloured. 

Delicious served warm or cold.