Delicious Stuffed Lamb Tomatoes

What does it include?

Ingredients

• 4 large tomatoes
• a pinch of sugar
• 60 ml olive oil
• 1 onion chopped
• 2 cloves of garlic finely chopped
• 200 g lamb
• 15 ml of cinnamon
• 30 ml chopped tomato puree
• 50g rice
• 100 ml chicken broth
• 60 ml eneldo
• 30 ml chopped parsley
• 15 ml mint

How to prepare it step by step?

Preparation

1. Preheat the oven to 180°C/160°C fan/gas 4.
2. Cut the tops off the tomatoes and set them aside.
3. Carefully extract most of the pulp from the tomatoes, reserving the skin.
4. Finely chop the tomato pulp and retain the juice.
5. Sprinkle the inside of the tomatoes with a little sugar to reduce the acidity.
6. Place the tomatoes on a baking sheet.
7. Heat 2 tablespoons of olive oil in a large skillet.
8. Add the onion and garlic, simmering for 10 minutes until soft and translucent.
9. Add the lamb, cinnamon, and tomato puree, increasing the heat and sautéing until the meat is browned and fragrant.
10. Add the tomato pulp and juice, rice, and broth, season generously.
11. Bring to a boil, then reduce the heat and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
12. Let cool slightly and stir in the herbs.
13. Fill the tomatoes to the edge, cover with their lids.
14. Drizzle with 2 more tablespoons of olive oil.
15. Pour 3 tablespoons of water into the tray to prevent the tomatoes from drying out.
16. Bake for 35 minutes until the tomatoes are tender and the filling is aromatic.
17. Serve hot or cold with salad and crusty bread.