Cut off the tops of the tomato but don't throw it away. Carefully remove the core from them with a spoon. The resulting tomato. Salt the inside of the molds.
Prepare the filling: boil the rice, finely chop the core of the tomato, chop the mushrooms and rub the carrots on a fine grater. Salt, pepper, add turmeric. Mix everything thoroughly.
Pour vegetable oil into the bottom of a non-stick form, put tomato molds there and fill them with filling. Close with tomato lids.
Throw the remaining core from the tomato into a mold for vegetable oil. Top also sprinkle our tomatoes with vegetable oil.
Bake until done in preheated oven for about 20 minutes.
Take out the finished tomatoes, cool slightly and eat with pleasure!