Tomatoes Stuffed with Rice and Herbs

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the carrot, the green beans, the onion, the dill, the cumin, the rice, part of the olive oil, the salt and the black pepper until evenly combined.

To assemble

1. 2
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 3
   Cut the cap off the tomatoes and set it aside. Scoop out the insides with a teaspoon.

   KnifeCutting board
3. 4
   Finely chop the insides, add a few of them to the mixture and stir.

   KnifeCutting board
4. 5
   Fill the tomatoes with the mixture up to ¾ full: the rice swells as it cooks.

   💡Fill only three-quarters full: the uncooked rice swells inside the vegetable, and a full filling gets pushed out.
5. 6
   Cover each vegetable with its cap.
6. 7
   Arrange the tomatoes, now stuffed, in a deep baking dish.

   Baking pan
7. 8
   Mix the stock and rest of the olive oil and pour over the tomatoes.
8. 9
   Cover the baking dish with foil.

   Baking panAluminum foil
9. 10
   Heat the rest of the olive oil in a wide pot, add and cook 0 minutes.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.