Today's Recipe: Stuffed Tomatoes with Lamb Mince, Dill and Rice [Scot Region]

Summary

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BEEF tomatoes are at their best at this time of year -- juicy and tasty. Their flavour improves if you cook them the day before you want to serve. Add a drop of water and cover with foil when reheating or simply serve at room temperature. SERVES 4 Ingredients 4 beef tomatoes Pinch of sugar 4 tbsp Greek extra virgin olive oil, plus extra to drizzle 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 200g/8oz minced lamb 1 tsp ground cinnamon 2 tbsp tomato puree 50g/2oz long-grain rice 100ml/3fl oz chicken stock Salt and freshly ground black pepper 4 tbsp chopped dill 2 tbsp chopped flat-leaf parsley 1 tbsp chopped mint Method 1 Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

2 Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about ten minutes until soft but not coloured. Add the lamb, cinnamon and tomato puree, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 minutes or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.

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Today's Recipe: Stuffed Tomatoes with Lamb Mince, Dill and Rice [Scot Region]

3 Stuff the ...

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