Stuffed Tomatoes

• 12 large firm red tomatoes
• 1 tsp. sugar
• 1/2 tsp. salt
• 3/4 c. olive oil
• 2 onions, minced
• 1 garlic clove, crushed
• 1 lb. lean ground beef
• 1/4 c. long grain rice
• 1/4 c. chopped parsley
• 1 tsp. mint (fresh or dry)
• salt and pepper to taste
• 1/2 c. water

1. Slice tops
2. from tomatoes and save. Remove pulp; cut in small pieces
3. and
4. save.
5. Sprinkle
6. insides
7. of tomatoes with sugar and salt.
8. Heat 1/4 cup olive oil in large skillet.
9. Add onion and garlic
10. and
11. saute until onion is translucent.
12. Add meat and
13. cook until no longer red.
14. Add rice, seasonings and tomato
15. pulp. Simmer
16. 10 minutes.
17. Cool slightly.
18. Fill tomatoes 2/3 full
19. and place
20. them in a baking dish.
21. Put tops on tomatoes.
22. Drizzle remaining olive oil between tomatoes.
23. Add 1/2 cup water.
24. Bake at
25. 350u0b0 about 40 to 45 minutes or until rice is tender.

red tomatoes, sugar, salt, olive oil, onions, garlic, lean ground beef, long grain rice, parsley, mint, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760735 (may not work)