Preheat the oven to 190°C.
Slice off the top of the tomatoes and remove the flesh using a tsp. You should make sure that the skin of the tomatoes is left with very little flesh and is thin.
Set aside the flesh of the tomato after you pass it through a food processor.
Sprinkle the inside of the tomatoes with the sugar and spread them out in a baking tray with the opening on top.
Using a wide pot or a deep frying pan lightly sauté the onions with 1/2 cup of the olive oil over moderate heat until they become translucent.
Add the rice, the flesh of the tomatoes, the herbs and the salt and pepper.
Turn off the heat, stir and let the mixture rest for 10 minutes.
Fill the tomatoes halfway using a tsp. Cover them with their tops an place them back in the baking tray, one by one.
Season with plenty of salt and pour the rest of the olive oil as well as a cup of oil and a cup of water (if you have used peppers etc. as well and not just tomatoes).
Bake in the oven until the rice gets fluffy and the tops of the tomatoes mellow (at 180°C for a little more than an hour).
