Stuffed Tomatoes

Name: Stuffed Tomatoes
Cuisine: Greece
Ingredients: 4 ounces (115 grams) ground beef; 1 clove garlic, pressed or finely minced; 2 cups (300 grams) cooked white rice; Freshly ground black pepper; ¼ cup (25 grams) finely chopped fresh dill; 4 large beefsteak tomatoes (about 3 pounds/1.4 kilograms); 1 teaspoon kosher salt, divided; 6 tablespoons (90 milliliters) extra-virgin olive oil, divided; ½ yellow onion, finely diced

Preparation info

Makes
4

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

Stuffed tomatoes and peppers are a staple in Greek tavernas; they’re made in the morning and sit in a heated display case at slightly above room temperature, soaking in their own juices, until they’re sold out for the day.

Ingredients

4 large beefsteak tomatoes (about 3 pounds/1.4 kilograms)
1 teaspoon

Europe
Greece
Side dish
Gluten-free

Method

Preheat the oven to 375°F (190°C).
Using a paring knife, remove circular tops about 3 inches (7.5 centimeters) in diameter from the tomatoes (as on jack-o’-la