With another beautiful sunny day I was again reminded of our time in Greece, and leisurely taverna meals...so here is another of my favorites:
4 large tomatoes
250g minced lamb
1 onion, chopped
4 cloves garlic, crushed
2 tbsp tomato paste
Chopped dill and mint
1 tsp cinnamon
Remove the top from the tomatoes, reserving them. Scoop out the flesh, (making sure you don’t pierce the skin) chop the flesh and put to one side with the juice.
Fry the onion and garlic in a little oil, add the tomato paste and mix well. Add the minced lamb, breaking it up as you mix it, until cooked. Now add the tomato pulp & juice with the rice. Stir, add about 100ml water, season, lower the heat, put on the lid and leave to simmer about 15 minutes, stirring occasionally.
Preheat the oven to 180 degrees.
After the 15 minutes, remove the lid and check that all the liquid has been absorbed. Leave to cool. Stir in the chopped herbs then fill the tomatoes.
Put them into an oven proof dish, put the tops back on. Drizzle over a little more olive oil and put 3 tablespoons water into the dish.
Cook in the oven for 30 minutes...
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