Romanian stuffed tomatoes

Method

1. 1

   Preparing the tomatoes

   Slice off the tops of the tomatoes, then carefully scoop out the insides with a spoon. Finely chop the flesh and keep the juice.

2. 2

   The rice filling

   Sweat the finely chopped onion in the oil until glassy, then add the unwashed rice, the chopped tomato flesh and a little water. Simmer until part-cooked.

   10 min
3. 3

   Seasoning

   Remove the rice from the heat and stir in the finely chopped parsley and dill. Season with salt and pepper, and add a pinch of sugar.

   2 min
4. 4

   Filling

   Fill the tomatoes with the rice mixture, replace their tops, and arrange them in a baking tray or casserole dish.

5. 5

   Baking

   Pour the remaining tomato juice and water into the base of the dish, drizzle the tomatoes with oil, then cover and cook gently over a medium heat until tender.

   35 min
6. 6

   Serving

   Let them rest briefly, then serve warm or at room temperature, scattered with fresh herbs.

   10 min