Stuffed vegetables and leaf rolls
Ripe tomatoes are hollowed out, filled with seasoned ground beef and rice, and baked into a hearty main dish. The tomatoes’ tangy flavor balances the spiced filling in this dinner-table classic.
Cut off the tops of the tomatoes and hollow them out. Drain the scooped-out flesh and set it aside to add to the filling.
In a bowl, thoroughly mix the ground beef, rice, onion, tomato paste, parsley, salt and black pepper.
Press the filling into the tomatoes and replace the tops you cut off.
Arrange the tomatoes in a baking dish and drizzle with thinned tomato paste and olive oil. Cover with foil and bake at 190°C / 375°F for 30 minutes, then uncover and bake for the last 10 minutes.
Take care not to pierce the tomato skins as you hollow them out. Drain the scooped-out flesh and add it to the filling. Cover the tomatoes with foil for baking, then uncover them for the last 10 minutes so the filling cooks well and the tops brown lightly.
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