Tomatoes cut top flap and using a spoon carefully carve. Arrange in a greased baking tray with opening up. In each tomato put 1 tsp sugar. Chop the onion finely and fry in 4-5 tbsp sunflower oil. Add rice and fry. Hollowed interior of the tomatoes cut into small pieces and half of it is put in the rice. Add crumbled feta cheese, parsley, 1 cup water, salt and pepper and boil on low heat to evaporate the liquid. This filling is filled 2/3 of the volume of each tomato and pour water to above. Each tomato closes the cut cap. About tomatoes put the rest carved interior, watered sunflower oil on each tomato, pour a little water in the pan and bake in a moderate oven for about 1 hour and 30 minutes. They are very delicious to eat cold, but warm and are great.