How to make
Select 8 medium-sized tomatoes.
On the side of the stems, cut off a piece and save them - these will be the caps of the stuffed tomatoes.
Scoop out the insides of the tomatoes with a spoon, by leaving the fleshy part.
Heat the oil in a pan and add the finely chopped onion and grated carrot.
Stew for 1-2 minutes and add the minced meat.
Fry, until a crumbly mixture is obtained, then add the washed and strained rice.
Cook for another 1-2 minutes.
Puree the carved out part from the tomatoes and add it to the rice and minced meat.
Stew for another 3-4 minutes.
Season with black pepper, paprika, savory herb and as much salt as you like.
Mix well and fill the tomatoes with the already prepared stuffing.
Cover them with the caps and arrange them in the baking pan.
Drizzle the tomatoes with a little oil and sprinkle them with salt.
Pour a little water on the bottom of the baking pan.
Put the baking pan in a heated oven and cook at 390°F (200°C) for about 40 minutes.
Now these stuffed red tomatoes with rice and minced meat are ready and can be enjoyed.
