How to make
Cut the tops off the tomatoes and save them for later. Scoop out the insides and leave them aside.
Braise the onions with 3 tbsp oil until golden. Add the insides of the tomatoes and braise for 5 min.
Add the rice and stir. Sprinkle with salt and black pepper (eyeball it) and pour in 2 cups hot water.
Leave it to simmer on low heat until the rice absorbs the water. Finally, season with the parsley and ginger and fill the tomatoes with the stuffing.
Place their tops back on, arrange them in a greased tray. Pour on olive oil and 2 cups hot water. Put them to bake until ready in a moderate oven.
Serve the Turkish-Style Stuffed Tomatoes cooled.
