Cut a slice off the top of the tomatoes (to use as a lid) and spoon the flesh into a bowl, making sure to leave enough flesh along the sides to prevent the tomato from cracking open in the oven.

Put the tomato flesh in a food processor and pulse.

Slice off the top end of the peppers and remove the seeds and fibers.

Heat ½ cup olive oil in a deep skillet and sauté the onion over medium heat for a few minutes, until transparent.

Stir in the grated zucchini and eggplant.

Bubble away for a few minutes until the vegetables begin to soften.

Add the rice, tomato flesh and season.

Pour 1 cup water and bring to a boil for 5 minutes.

The stuffing should be fairly juicy (runny).

Finish with the pine nuts, raisins, and chopped herbs.

Fill the tomatoes and peppers with the juicy stuffing, about ¾ full.

Cover with the lids and transfer to a baking dish, placing one close to the other.

Mix the 3 grated tomatoes and remaining olive oil (1 cup) in a bowl.

Season and pour over the food.

Cover with aluminum foil and bake in a preheated oven at 360°F for 1 hour and 15 minutes. Remove the foil after the first 30 minutes.