Ingredients

• 8 medium size tomatoes
• 1 kg octopus, cut in very small pieces
• 1 onion, finely chopped
• 4 potatoes, cut in small pieces
• 1 tea cup rice
• 2 spoons tomato paste
• 3 chestnuts, cut in small pieces
• Some pine seeds
• Pinch of cinnamon
• Olive oil
• Salt
• Pepper

Instructions

• 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.
• Save the inside part of the tomatoes. It will be used for the stuffing.
• Salt and pepper the inner part of the empty tomatoes and place the tomatoes in a baking pan. Surround them with the potatoes.
• Prepare the stuffing as follows:
• Heat olive oil in a large pan and saute the onions with the octopus pieces.
• Add the tomato you have preserved, tomato paste, chestnuts, pine seeds, cinnamon, rice and salt and pepper for taste.
• Stir well and simmer for 5 to 10 minutes.
• 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.
• Add plenty of olive oil into the baking pan and bake in 200 C for 1 hour without adding any water during baking.