Slice the tops off the tomatoes and set them aside (they’ll be used as lids).
Carefully scoop out the tomato pulp with a spoon and set it aside in a bowl.
Lightly salt the insides of the tomatoes and place them upside down on a plate to drain excess juice.
Make the Filling:
Heat olive oil in a skillet over medium heat.
Add onion and sauté until soft and translucent.
Stir in garlic and cook for 1 minute until fragrant.
Add chopped spinach and cook until wilted.
Mix in the cooked rice, reserved tomato pulp (chopped), parsley or dill, oregano, salt, and pepper. Cook for 3–4 minutes until everything is well combined.
Stuff the Tomatoes:
