Yemista Greek stuffed Capsicums and tomatoes

Ingredients

• 5 large capsicums peppers
• 5 medium-large and firm tomatoes
• 200g medium grain rice
• ¼ cup (packed) fresh mint, chopped
• ¼ cup (packed) fresh parsley, chopped
• ¼ cup capers (in salt not vinegar), roughly chopped
• ¼ cup sultanas or raisins, roughly chopped
• 6 tbsp almonds, chopped and toasted
• 60 ml extra virgin olive oil
• 1 medium red onion, very finely diced
• 3 large garlic cloves, pressed
• ½ tsp fine sea salt
• ½ tsp freshly ground black pepper
• ½-¾ tsp hot chilli flakes
• 2 cups peeled and finely diced tomatoes (2 large tomatoes)
• 2 tbsp tomato paste
• 1 cup water
• ¼-½ tsp hot chilli flakes
• 2 garlic cloves, finely grated
• 1 tsp fine sea salt
• a generous grind of black pepper