Preheat oven to 190°C

Slice the tops of the tomatoes and place to one side.

Place a seive on top of a bowl. Carefully spoon out the insides of the tomatoes and place into the sieve. Strain the liquid into the bowl and press the pulp through the sieve. Throw away the remaining pips and hard bits.

Add the salt and the rice to the liquid. Place the tomatoes in an oven proof dish. Carefully spoon the rice mixture into the tomatoe cases, making sure you have an equal amount of rice in each one.

Cut the garlic into thin slices. Place one slice in each tomato. Replace the tops of the tomatoes Cover with foil and bake in the oven for 25-30 minutes until the rice is cooked.