Stuffed Tomatoes With Vegetables And Pine Nuts (Domates Yemistes)

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12 ripe medium tomatoes

5 medium scallions, thinly sliced

1 medium white onion, minced

1 medium carrot, coarsely grated

1 tablespoon minced fresh flat-leaf parsley

2 1/4 teaspoons minced fresh dill

3/4 teaspoon mint

2 1/4 teaspoons salt

1/4 teaspoon freshly ground pepper

1/2 cup plus 1 tablespoon olive oil

1/2 cup long-grain rice

1/2 cup pine nuts (about 3 ounces), preferably toasted

3/4 cup plain bread crumbs

1/4 cup vegetable stock, chicken stock or water

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