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Categories:Viewed: 57 - Published at: 8 years ago
Ingredients
- 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)
Method
- Preheat the oven to 350F.
- Fill the tomatoes loosely with hashu.
- 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.
- 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.
