Wash tomatoes, cut off their lids and carefully carved inside. Hollowed interior can be cut in small pieces, put it in a plastic container and stir with blender. Ready red sauce is served in a sauce-boat and sprinkle lightly with dried basil. Put rice in a bowl with water. After 10 minutes, drain well water. Onions are peeled, cleaned their roots, then cut into small pieces. Take a frying pan. Pour 100 ml sunflower oil and the vessel is placed on a heated stove. Sprinkle 1 tsp salt and pour chopped onion. Once lightly fried (acquire glass type) and put the rice. Pour 100 ml water. Stir with a wooden spoon to not burn. Allow 5-10 minutes to swell slightly rice, then pan retired. On the hot stuffing sprinkle paprika and a pinch of nutmeg. Peel the carrots and grate in large pieces grater over fried rice. Mix again filling. Hollowed tomatoes are filled in by one finger below the hole. Ready tomatoes arranged on a tray. Watered with 50 ml sunflower oil and 300 ml water. Bake at 200 C 40- 50 minutes. Check that the water does not evaporate and be dried tomatoes and filling. If necessary, make 1 cup water. Ten minutes before shutdown is subtracted pan and scatter the tomatoes with cheese, then back again in the oven to form a slight crust on top. In the dish is served in a stuffed tomato, topped top lightly with tomato sauce.