Slice & remove the top of the tomatoes. With a spoon scoop out the flesh of the tomatoes & set aside in a bowl. Season the hollow tomatoes with sea salt & set aside.
In a blender mix together the flesh of the tomatoes, 5 tbsp olive oil & tomato paste; set aside.
In a saucepan over medium heat, add a drizzle of olive oil followed by
the onions & minced beef. Once the meat is cooked, add the zucchini & garlic, & saute for 1 more min.
Add the rice, & continue sauteing, followed by the jar of choppedtomatoes. Once the liquid is absorbed, remove from heat & stir in the fresh parsley, raisins & pinenuts.
In a baking pan, spoon the rice stuffing inside the hollow tomatoes. Season with salt & pepper & pour the tomato sauce over the tomatoes. Cover the tomatoes with their top piece & add a drizzle of olive oil over tomatoes.
Cover the gemista with foil & bake in a pre-heated oven at 180°C for approximately 45 min. Remove foil halfway through cooking time, for your tomatoes to obtain a nice colour.
Serve the gemista with some greek Dodoni feta, a drizzle of olive oil & a pinch of oregano.