Preheat the oven to 350F.

Shave a small slice off the bottoms of tomatoes so that they will stand upright.

Cut the tops off tomatoes about 1/4 inch down; reserve the tops.

Use a small spoon or melon baller to scoop out the pulp and seeds into a small bowl.

Place tomatoes aside.

Chop the pulp to use in the stuffing.

In a medium skillet over medium heat, cook onion with 1/4 cup water until onion is translucent, about 5 minutes.

Add garlic, oregano, pepper and tomato pulp.

Cook gently until garlic softens and oregano is aromatic, about 5 minutes.

Add rice, stir well to combine, and continue cooking until rice is heated through, about 2 minutes.

Remove from the heat and let cool slightly.

Place almonds in a dry pan over high heat.

Cook, stirring constantly, until almonds start to turn golden and become aromatic, about 5 minutes.

Remove from the heat.

Reserve a tablespoon of almonds for the garnish.

Fold the rest of the toasted almonds into the stuffing mixture.

Use a spoon to fill reserved tomatoes with 1/2 cup of the rice stuffing mixture.

Place in a shallow baking dish, and cap each tomato with one of the reserved tops.

Pour 1/2 cup water into the bottom of the dish (enough to cover the bottom), cover the dish and place in the oven to bake.

Bake 30 minutes, then remove the cover and continue baking another 10 minutes until tomatoes are cooked through and very soft.

Remove from the oven.

Garnish tomatoes with reserved almonds and serve warm.