• 1 vegetable stock cube dissolved in 1 cup (250ml) hot water
METHOD
1. Cut a slice from the top of the tomatoes (this will also serve as the lid) and carefully scoop out the flesh, which we will roughly chop.
2. Next, we prepare the mince filling: Pour the olive oil into a non-stick pan and when it heats up, sauté the onion for about 3 - 4 minutes. Add the mince and stir until it turns pale (loses its raw color), about 10 minutes.
3. Add the tomato paste and, using a wooden spoon, stir it on the bottom of the pan to release its aromas. Add the roughly chopped tomato flesh and the sugar, to reduce the acidity of the tomato. Let the mixture simmer for 10 minutes, stirring occasionally.
4. Then, add the cinnamon, salt, pepper, spearmint (or mint), and parsley. Stir the filling, add the rice, and turn off the heat. Let it cool down and fill each tomato up to 2/3 full. Cover with its lid. Place them in a baking tray and pour in the lemon juice and the vegetable stock mixture.
5. Cover and bake in a preheated oven at 180°C (fan/convection setting) for 1 hour. Remove the lids and continue baking for another 15-20 minutes until the tomatoes are nicely browned and the sauce has thickened. Serve garnished with a little fresh parsley.
