Ingredients
20 baby tomatoes / 250gr rice / Half bunch dill/ 4 fresh onions/ Salt, pepper / Olive oil

Instructions
Mix all ingredients with the rice adding the inner content of the tomatoes you have peeled and the olive oil. Staff the baby tomatoes, cover them with foil, add water up to half of the casserole and olive oil. Bake in pre-heated oven at 180° C for 20 minutes.