Baked Tomatoes Stuffed With Lamb And Fresh Herbs Recipe

Ingredients

6 8-ounce tomatoes

salt

2 tbsp. vegetable oil

1 onion

6 clove garlic

1 celery rib

1/2 lb. ground lamb

1/2 c. dry red wine

2 tbsp. tomato paste

1/4 c. long-grain white rice

1 c. water

c. mixed chopped parsley

Freshly ground black pepper

extra-virgin olive oil

Preparation

Step 1Preheat the oven to 350 degrees F. Cut the tops off the tomatoes and reserve. Scrape out the pulp, chop it, and transfer to a bowl. Season the tomato shells with salt and stand them in a 9-by-13-inch baking dish.Step 2In a large skillet, heat the vegetable oil. Add the onion, garlic, and celery and cook over moderate heat, stirring, until softened, 7 minutes. Add the lamb and cook over high heat, stirring to break up the meat, until browned, about 5 minutes. Add the chopped tomato pulp, wine, and tomato paste and cook over high heat, stirring, until most of the liquid has evaporated, about 3 minutes. Add the rice and water and bring to a boil. Simmer for 3 minutes. Stir in the chopped herbs and season with salt and pepper.Step 3Using a slotted spoon, fill the tomatoes with the rice stuffing, leaving most of the liquid in the skillet; pour the liquid around the tomatoes. Drizzle the tomatoes with olive oil and replace the tops. Cover with foil and bake for about 40 minutes, until the tomatoes are tender and the rice is cooked. Uncover the tomatoes and let stand for about 10 minutes before serving.