A shout-out to the Greek roots and one of my husband's very favorite dishes. Can be served as a side dish, but we usually eat it as a main dish.
1 lb. ground beef or turkey
3 onions, finely chopped
1 clove garlic, chopped
1/2 cup parsley, chopped
1 tsp dry oregano
1 tsp Fines Herbes (in spice section)
1 cup rice, uncooked
1 cup shredded carrot
salt & pepper to taste
olive oil
Cut tops off tomatoes and reserve.
Scoop out pulp, chop and reserve.
Place tomato shells in baking dish and sprinkle with salt, pepper, oregano, and Herbes.
In a skillet, lightly sautee onion, garlic, and beef.
Add grated carrots, rice, 1 cup of reserved pulp, and 1/2 cup water.
Simmer for 30 minutes.
Spoon mixture into shells and cap with tops.
Combine remaining pulp with 1 1/2 cups water and 6 TBS oil.
Pour this mixture over tomatoes.
Bake at 350 for 35 minutes; basting occasionally.
Spoon sauce over tomatoes and serve.
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