A hearty main dish made by hollowing out ripe tomatoes, stuffing them with a ground-meat rice filling, and baking them. The tomato's slight tartness is balanced by the spiced ground-meat filling, and it is one of the classic flavors of dinner tables.
Cut off the top lid of the tomatoes and hollow them out, strain the scooped-out part and set it aside to add to the filling.
Knead and mix the ground meat, rice, onion, tomato paste, parsley, salt and black pepper thoroughly in a bowl.
Fill the tomatoes with the filling, pressing it in, and close them with the lids you cut.
Arrange in a baking dish, drizzle with diluted tomato paste and olive oil on top, and bake at 190 degrees covered with foil for 30 minutes, removing the foil for the last 10 minutes.
Important: be careful not to pierce the skin when hollowing out the tomatoes, strain the scooped-out flesh and add it to the filling. Caution: covering the tomatoes with foil while baking and baking uncovered for the last 10 minutes will cook the filling through while lightly browning the top.
Adding a few sprigs of fresh basil to the filling gives the tomato dolma a summery freshness; if you thin the tomato paste with the tomatoes' own juice, the sauce becomes more consistent.
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