Basil Perfumed Tomato Dolmas Recipe

• 4 lrg hard fresh Florida tomatoes (about 2 pounds)
• 2 Tbsp. extra virgin olive oil
• 1 c. minced onion
• 8 ounce grnd lamb Or possibly 8 ounces grnd beef
• 1/3 c. uncooked rice -- (regular cooking)
• 1 c. loosely-packed fresh basil -- minced (about 1/3 c.) Or possibly 2 Tbsp. dry basil
• 1/2 tsp grnd cumin
• 1 1/4 tsp salt
• 1/2 tsp grnd black pepper

1. Use tomatoes held at room temperature till fully ripe.
2. Cut a thin slice from top of each tomato; remove pulp leaving a 1/4 inch thick shell; set aside.
3. Chop pulp (makes about 1 1/2 c.).
4. In a medium skillet over medium heat, heat oil; add in onion; cook and stir till tender, about 5 min.
5. Add in lamb; cook and stir for about 2 min, breaking up meat.
6. Stir in rice, basil, cumin, salt, pepper, 1 c. water and reserved minced tomato pulp.
7. Bring to a boil; reduce heat and simmer covered, till rice is tender, about 20 min.
8. Spoon rice mix into reserved tomato shells.
9. Place stuffed tomatoes in the skillet along with 1 c. water.
10. Bring to a boil, reduce heat and simmer covered, till tomatoes are tender, about 10 min.
11. Garnish with fresh basil, if you like.

florida tomatoes, extra virgin olive oil, onion, beef, rice, basil, cumin, salt, black pepper

Taken from cookeatshare.com/recipes/basil-perfumed-tomato-dolmas-80197 (may not work)