Tomatoes Stuffed with Minced Pork | Juicy and Flavorful

Wash the large tomatoes well and carefully slice off a cap from the top (keep the tops for baking). Using a teaspoon, gently scoop out the core and juicy pulp from inside, taking care not to pierce the walls of the tomatoes. Place the extracted pulp and juice into a separate bowl and chop finely for the sauce. Place the hollowed-out tomatoes in a spacious heatproof baking dish.

In a large skillet, heat half of the sunflower oil (20 ml). Add the finely chopped yellow onion and sauté over gentle heat for 3-4 minutes, until translucent and golden. Add the minced garlic and previously rinsed parboiled rice, sautéing them together for another 1-2 minutes so the rice grains absorb the flavors. Remove the skillet from the heat and let the mixture cool for 5 minutes.

In a large bowl, combine the minced pork, sautéed onion and rice mixture, fresh egg, tomato paste, sweet paprika, dried thyme, half of the salt and ground black pepper, as well as half of the finely chopped bunch of parsley and dill. Mix well by hand until you achieve a cohesive, light, and evenly seasoned filling.