Boil rice and diced carrots separately.

Rinse tomatoes, cut off their tops, and scoop out the reeds with some pulp.

Seed the pulp in its juice.

For the stuffing, mix boiled rice with carrots; add finely chopped onions, chopped greens, salt and pepper.

Fill tomatoes with the stuffing, cover with the tops.

In a bowl, stew stuffed tomatoes, adding oil and boiled tomato pulp. Cool and garnish with greenery.