My F&W
quick save (...)
Baked Tomatoes Stuffed with Lamb and Fresh Herbs
© Line Klein

Baked Tomatoes Stuffed with Lamb and Fresh Herbs

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6
  • MAKE-AHEAD

Tradition-minded Greek cooks stuff all sorts of vegetables, like eggplant, zucchini, peppers and onions. For the recipe here, look for tomatoes that aren’t overly ripe, or they will fall apart while baking.

  1. Six 8-ounce tomatoes
  2. Salt
  3. 2 tablespoons vegetable oil
  4. 1 onion, finely diced
  5. 6 garlic cloves, minced
  6. 1 celery rib, finely diced
  7. 1/2 pound ground lamb
  8. 1/2 cup dry red wine
  9. 2 tablespoons tomato paste
  10. 1/4 cup long-grain white rice
  11. 1 cup water
  12. 2/3 cup mixed chopped parsley, mint and dill
  13. Freshly ground black pepper
  14. Extra-virgin olive oil, for drizzling
  1. Preheat the oven to 350°. 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.
  2. In 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.
  3. Using 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.
Make Ahead The baked tomatoes can be kept at room temperature for up to 2 hours. Reheat before serving.

Suggested Pairing

The Peloponnese's Nemea region is known for cherry-flavored red wines made from the Agiorgitiko grape. Modest tannins make them good with light meat dishes, like these lamb-stuffed tomatoes.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.