Tomato Dolma Recipe – Juicy Baked Tomatoes Stuffed with Rice & Beef
Tomato Dolma Recipe – Juicy Baked Tomatoes Stuffed with Rice & Beef
Ingredients
For the Stuffed Tomatoes
- 11 tomatoes
- 1 pound beef mince, 1 1/2 ounces
- 1 cup rice
- 1 small white onion
- 1 cup parsley
- 1 lemon, juiced
- 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
For the Sauce
- 1 cup tomato juice, reserved from tomatoes
- 2 cups water
- 1 cup stock
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1/2 teaspoon pepper
Instructions
- 1
Preheat oven to 356°F (180°C). Use a sharp knife to slice the top off each tomato. Reserve the tops. Use a teaspoon to scoop out seeds and flesh from the tomatoes. Strain the scooped tomato pulp through a fine sieve and set aside the juice (this will be used for the sauce). Coarsely chop the remaining tomato pulp and set it aside (this will be used for the filling).
⏱️ 10 min•🌡️ 356
- 2
For the filling, in a large mixing bowl, combine the beef mince, rice, chopped onion, chopped parsley, lemon juice, chopped garlic, cinnamon, cumin, 2 teaspoons of salt, 1/2 teaspoon of pepper, 1/4 cup of olive oil, 2 tablespoons of tomato paste, and the coarsely chopped tomato pulp from Step 1. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 3
Carefully stuff each hollowed tomato with the prepared filling mixture. Arrange the stuffed tomatoes, along with their reserved tops, tightly in an oven-proof baking tin or cast iron dish. Packing them tightly will prevent them from toppling or moving during baking.
⏱️ 10 min
- 4
In a separate bowl, mix all the sauce ingredients together: the reserved 1 cup of tomato juice, 2 cups of water, 1 cup of stock, 1/4 cup of olive oil, 2 tablespoons of tomato paste, 1 tablespoon of salt, and 1/2 teaspoon of pepper. Gently pour this sauce mixture over the arranged tomatoes in the baking dish.
⏱️ 5 min
- 5
Cover the baking dish (with foil or a lid) and bake in the preheated oven at 356°F for 50 minutes. After 50 minutes, remove the cover and continue to bake for another 10 minutes to allow the tops of the tomatoes to char slightly.
⏱️ 55 min•🌡️ 356
Kitchen Tools
Nutrition Facts (per serving)
Tomato Dolma Recipe – Juicy Baked Tomatoes Stuffed with Rice & Beef
Ingredients
For the Stuffed Tomatoes
- 11 tomatoes
- 1 pound beef mince, 1 1/2 ounces
- 1 cup rice
- 1 small white onion
- 1 cup parsley
- 1 lemon, juiced
- 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
For the Sauce
- 1 cup tomato juice, reserved from tomatoes
- 2 cups water
- 1 cup stock
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1/2 teaspoon pepper
Instructions
- 1
Preheat oven to 356°F (180°C). Use a sharp knife to slice the top off each tomato. Reserve the tops. Use a teaspoon to scoop out seeds and flesh from the tomatoes. Strain the scooped tomato pulp through a fine sieve and set aside the juice (this will be used for the sauce). Coarsely chop the remaining tomato pulp and set it aside (this will be used for the filling).
⏱️ 10 min•🌡️ 356 - 2
For the filling, in a large mixing bowl, combine the beef mince, rice, chopped onion, chopped parsley, lemon juice, chopped garlic, cinnamon, cumin, 2 teaspoons of salt, 1/2 teaspoon of pepper, 1/4 cup of olive oil, 2 tablespoons of tomato paste, and the coarsely chopped tomato pulp from Step 1. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 3
Carefully stuff each hollowed tomato with the prepared filling mixture. Arrange the stuffed tomatoes, along with their reserved tops, tightly in an oven-proof baking tin or cast iron dish. Packing them tightly will prevent them from toppling or moving during baking.
⏱️ 10 min - 4
In a separate bowl, mix all the sauce ingredients together: the reserved 1 cup of tomato juice, 2 cups of water, 1 cup of stock, 1/4 cup of olive oil, 2 tablespoons of tomato paste, 1 tablespoon of salt, and 1/2 teaspoon of pepper. Gently pour this sauce mixture over the arranged tomatoes in the baking dish.
⏱️ 5 min - 5
Cover the baking dish (with foil or a lid) and bake in the preheated oven at 356°F for 50 minutes. After 50 minutes, remove the cover and continue to bake for another 10 minutes to allow the tops of the tomatoes to char slightly.
⏱️ 55 min•🌡️ 356