Preheat the oven to 350 degrees F.
Cut the tops of the tomatoes
off and then take a thin slice off of the bottom so that they sit flat in a baking pan. Using a spoon, scoop out the seeds and pulp and reserve. Place the tomatoes into an ovenproof dish large enough to accommodate them.
Heat the grapeseed oil in a large saucepan
and add the ginger
and onions. Stir and cook until the onions
are just starting to turn golden, about 3 minutes. Add the cumin seeds, mustard seeds
, and continue to cook, about 1 minute. Stir in the leftover rice, almonds, raisins
, reserved tomato pulp and salt and pepper, and cook for 3 minutes more. Stir in the chives
, and then spoon the rice into the prepared tomatoes. Drizzle
with some olive oil
and the chevre, and then bake until the tomatoes slump
and the tops are golden, 25 to 30 minutes.