Tomato Dolma
Hoda Alzubaidi
- Serves
- 11 stuffed tomatoes (serves ~4-6)
- Prep Time
- 30 minutes
- Cook Time
- 50 minutes
Who said tomatoes are only for salad? This one pot tomato dolma bake is stuffed with rice, herbs and meat to make it perfect for a family recipe. It's tender, juicy and bursting with flavour.
Ingredients
Tomatoes
- 11 tomatoes
- 500 grams beef mince
- 1 cup rice
- 1 small white onion
- 1 cup parsley
- Juice of 1 lemon
- 3 garlic cloves
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 3 teaspoons pomegranate molasses (optional)
Sauce
- 1 cup tomato juice (preserved from the inside of the tomatoes)
- 2 cups water
- 1 cup stock
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1/2 teaspoon pepper
Directions
- Step 1
Preheat oven to 180°C. Use a sharp knife to slice the top off each tomato. Reserve tops. Use a teaspoon to scoop out seeds and flesh. Strain the tomato pulp through a fine sieve and set aside the juice (you will use this for the sauce). Coarsely chop tomato pulp and set aside (you will need this for the filling).
- Step 2
For the filling, mix together the mince, rice, chopped onion, chopped parsley, lemon juice, chopped garlic, cinnamon, cumin, salt, pepper, olive oil, tomato paste and pomegranate molasses.
- Step 3
Stuff each tomato with the filling mixture, arrange each tomato with the tops in an oven proof baking tin or cast iron. Pack them tightly to avoid any toppling or moving in the oven while they bake.
- Step 4
Mix all the sauce ingredients together and pour over the tomatoes gently. Cover the baking dish and bake for 50 minutes. Remove the lip and bake for bake for another 10 minutes to char the top of the tomatoes.