Basil Perfumed Tomato Dolmas Recipe

1. 1

   Use tomatoes held at room temperature till fully ripe.

2. 2

   Cut a thin slice from top of each tomato; remove pulp leaving a 1/4 inch thick shell; set aside.

3. 3

   Chop pulp (makes about 1 1/2 c.).

4. 4

   In a medium skillet over medium heat, heat oil; add in onion; cook and stir till tender, about 5 min.

5. 5

   Add in lamb; cook and stir for about 2 min, breaking up meat.

6. 6

   Stir in rice, basil, cumin, salt, pepper, 1 c. water and reserved minced tomato pulp.

7. 7

   Bring to a boil; reduce heat and simmer covered, till rice is tender, about 20 min.

8. 8

   Spoon rice mix into reserved tomato shells.

9. 9

   Place stuffed tomatoes in the skillet along with 1 c. water.

10. 10

    Bring to a boil, reduce heat and simmer covered, till tomatoes are tender, about 10 min.

11. 11

    Garnish with fresh basil, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.