1. Heat the oven to 180 °C.
2. Cut a thin slice off the stalk-end of each tomato and set aside. Run a sharp knife around the inner edge of the tomato and use a teaspoon to scoop out all the soft pulp. Discard the pulp, or save it for a soup. 3. Place the hollowed-out tomatoes in a baking dish.
4. Put the cooked rice in a large bowl and stir in the Crosse & Blackwell Trim Mayonnaise, feta, parsley, mixed herbs, olives, garlic and the capers (if you are using them). Season to taste with salt and pepper. 5. Stuff the rice mixture into the tomatoes and press down very lightly with the back of a spoon. Then add another teaspoonful so the filling is slightly heaped up.
6. Place the lids back on top at an angle, drizzle each tomato with a little olive oil, and roast at 180 °C for 40-50 minutes, or until the tomatoes are soft.