Instructions
Preheat your oven to 180°C (160°C fan)/Gas mark 4 to prepare for roasting the tomatoes. Carefully slice off the tops of the tomatoes and set them aside—they'll serve as charming lids later. Using a teaspoon, gently scoop out most of the pulp, taking care not to puncture the skins. Finely chop the harvested pulp and reserve any juices for the filling mixture. To balance the natural acidity, sprinkle the tomato interiors with a small pinch of sugar, then arrange the hollowed tomatoes on a baking tray. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, gently cooking for about 10 minutes until they become wonderfully soft and translucent, but avoid browning to preserve their sweet flavor. Add the minced lamb, cinnamon, and tomato purée to the pan. Increase the heat slightly and fry the mixture until the lamb is beautifully browned, releasing rich aromas. Stir in the chopped tomato pulp and reserved juices, the rice, and chicken stock. Season generously with salt and pepper to enhance the flavors. Bring everything to a lively boil, then reduce heat and let it simmer gently for about 15 minutes, or until the rice is tender and the liquid has been fully absorbed. Remove from heat and allow the filling to cool slightly before gently folding in the fresh dill, chopped parsley, and mint—these herbs add a burst of freshness that complements the savory lamb beautifully. Carefully spoon the aromatic filling into each tomato, filling them to the brim. Place the reserved tomato tops back on as lids for a polished presentation. Drizzle the remaining 2 tablespoons of olive oil over the stuffed tomatoes and sprinkle 3 tablespoons of water into the baking tray to keep them moist during baking. Bake in the preheated oven for 35 minutes until the tomatoes are tender and the filling is piping hot. For serving, accompany these delightful stuffed tomatoes with a crisp salad and slices of crusty bread to mop up any delicious juices. This dish can be enjoyed hot or cold, making it wonderfully versatile. Tip: To prevent the tomatoes from tipping over during cooking, you can gently slice a small piece off the base to create a flat surface. Also, allowing the filling to cool slightly before adding herbs helps preserve their bright flavors and aromas.
