Tomato Dolma Recipe – Juicy Baked Tomatoes Stuffed with Rice & Beef
Tomato Dolma Recipe – Juicy Baked Tomatoes Stuffed with Rice & Beef
Ingredients
For the Tomatoes and Filling
- 11 tomatoes
- 1 1/4 pounds beef mince
- 1 cup rice
- 1 small white onion
- 1 cup parsley, chopped
- 1 lemon, juiced
- 3 garlic cloves, chopped
- 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 350°F. 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 tomato pulp through a fine sieve and set aside the juice (you will use this for the sauce). Coarsely chop the remaining tomato pulp and set aside (you will need this for the filling).
⏱️ 10 min•🌡️ 350
- 2
For the filling, in a large mixing bowl, mix together the beef mince, rice, chopped onion, chopped parsley, lemon juice, chopped garlic, cinnamon, cumin, 2 teaspoons salt, 1/2 teaspoon pepper, 1/4 cup olive oil, 2 tablespoons tomato paste, and pomegranate molasses (if using).
⏱️ 10 min
- 3
Stuff each hollowed tomato with the filling mixture. Arrange each stuffed tomato, along with its reserved top, in an oven-proof baking tin or cast iron dish. Pack them tightly to prevent them from toppling or moving while baking.
⏱️ 10 min
- 4
In a separate bowl, mix all the sauce ingredients together (1 cup reserved tomato juice, 2 cups water, 1 cup stock, 1/4 cup olive oil, 2 tablespoons tomato paste, 1 tablespoon salt, and 1/2 teaspoon pepper). Gently pour the sauce over the tomatoes in the baking dish.
⏱️ 5 min
- 5
Cover the baking dish tightly with a lid or aluminum foil and bake for 50 minutes. After 50 minutes, remove the lid and continue to bake for another 10 minutes to allow the tops of the tomatoes to char slightly.
⏱️ 60 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Tomato Dolma Recipe – Juicy Baked Tomatoes Stuffed with Rice & Beef
Ingredients
For the Tomatoes and Filling
- 11 tomatoes
- 1 1/4 pounds beef mince
- 1 cup rice
- 1 small white onion
- 1 cup parsley, chopped
- 1 lemon, juiced
- 3 garlic cloves, chopped
- 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 350°F. 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 tomato pulp through a fine sieve and set aside the juice (you will use this for the sauce). Coarsely chop the remaining tomato pulp and set aside (you will need this for the filling).
⏱️ 10 min•🌡️ 350 - 2
For the filling, in a large mixing bowl, mix together the beef mince, rice, chopped onion, chopped parsley, lemon juice, chopped garlic, cinnamon, cumin, 2 teaspoons salt, 1/2 teaspoon pepper, 1/4 cup olive oil, 2 tablespoons tomato paste, and pomegranate molasses (if using).
⏱️ 10 min - 3
Stuff each hollowed tomato with the filling mixture. Arrange each stuffed tomato, along with its reserved top, in an oven-proof baking tin or cast iron dish. Pack them tightly to prevent them from toppling or moving while baking.
⏱️ 10 min - 4
In a separate bowl, mix all the sauce ingredients together (1 cup reserved tomato juice, 2 cups water, 1 cup stock, 1/4 cup olive oil, 2 tablespoons tomato paste, 1 tablespoon salt, and 1/2 teaspoon pepper). Gently pour the sauce over the tomatoes in the baking dish.
⏱️ 5 min - 5
Cover the baking dish tightly with a lid or aluminum foil and bake for 50 minutes. After 50 minutes, remove the lid and continue to bake for another 10 minutes to allow the tops of the tomatoes to char slightly.
⏱️ 60 min•🌡️ 350