If you are using fresh local tomatoes at their peak, they may be very juicy. After coring, strain the excess liquid through a fine-mesh strainer, reserving ½ cup to add to the dish in step 3. Plum tomatoes are preferred because they hold their shape better than larger tomato varieties; they are usually sweeter and less acidic as well. However, any type of tomato will suffice, especially vine ripened tomatoes at the height of summer.
- 12 medium Italian plum tomatoes, pulp and seeds removed
- 1 pound hashu (Aleppian Ground Meat and Rice Filling)
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- Juice of 1 lemon (about 3 tablespoons)
- 3 tablespoons ouc (tamarind concentrate), homemade or store-bought (see Notes)
- 2 teaspoons sugar (optional)
1. Preheat the oven to 350°F.
2. Fill the tomatoes loosely with hashu.
3. Drizzle 1 tablespoon of the vegetable oil into a large ovenproof saucepan or roaster. Place the stuffed tomatoes in the pan so they are upright. Sprinkle with the salt. Drizzle some of the lemon juice into the center of each tomato. Drizzle the remaining 1 tablespoon oil liberally around pan. Dollop a teaspoon of ouc over each tomato and sprinkle with the sugar, if desired.
4. Cover and roast in the oven for about 40 minutes. Remove the cover and cook for an additional 10 minutes, or until the juices have thickened.
Nutritional Information is based on 8 servings, but does not include Aleppian Ground Meat and Rice Filling. For nutritional information on Aleppian Ground Meat and Rice Filling, please follow the link above.