Algerian Stuffed Tomatoes with Spiced Meat and Rice

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A beloved Algerian comfort food, ripe tomatoes are hollowed and filled with a fragrant mixture of seasoned ground meat, rice, and fresh herbs, then gently braised in a light harissa-tomato sauce. Each tomato becomes a tender, savory parcel that captures the warm spice trade flavors of North Africa. Serve with crusty bread to soak up the rich pan sauce.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 25 gCarbs
• 4 gFiber
• 9 gSugar
• 22 gProtein
• 540 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 36 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the tomatoes

• 4 large ripe tomatoes (about 800 g total), firm but ripe
• 1 tsp fine sea salt
• 1 tbsp olive oil

For the spiced meat and rice filling

• 250 g ground beef or lamb
• 1/2 cup long-grain rice, rinsed and drained
• 1 small onion, finely diced (about 100 g)
• 2 garlic cloves, minced
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 1/2 tsp ras el hanout
• 1/2 tsp ground cinnamon
• 1 tsp harissa paste, plus more to taste
• 3/4 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• Reserved tomato pulp, finely chopped

For the braising sauce

• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 cup passata or crushed tomatoes
• 1/2 cup warm water or low-sodium beef broth
• 1/2 tsp harissa paste
• 1/4 tsp fine sea salt
• Fresh mint leaves, for garnish

Directions

1. Slice about 1 cm off the top of each tomato and reserve the caps. Using a small spoon or melon baller, scoop out the inner pulp, leaving a 1 cm thick wall; reserve the pulp. Sprinkle the inside of each tomato with sea salt, set upside down on a plate, and let drain while you prepare the filling.
2. In a large bowl combine the ground meat, rice, diced onion, minced garlic, parsley, mint, ras el hanout, cinnamon, harissa, salt, pepper, and the finely chopped reserved tomato pulp. Mix with your hands until evenly incorporated; the mixture should be moist but hold together when pressed.
3. Pat the hollowed tomatoes dry with paper towels. Spoon the filling into each tomato, pressing gently to pack and mounding it slightly on top; do not overfill since the rice will expand as it cooks. Replace the reserved caps on top.
4. Preheat the oven to 180°C (350°F). Heat 1 tbsp olive oil in a wide oven-safe pot or Dutch oven over medium heat; add the sliced onion and cook 3-4 minutes until softened, then add sliced garlic and cook 30 seconds more.
5. Stir in the passata, water, harissa, and salt, and bring to a gentle simmer. Nestle the stuffed tomatoes into the sauce, spoon a little sauce over each cap, cover the pot, and transfer to the oven to braise for 45-50 minutes, until the rice is fully tender and the tomato skins are soft and slightly caramelized at the edges.
6. Remove the lid and baste the tomatoes with the pan sauce; let rest off the heat for 10 minutes so the juices settle. Spoon the rich sauce onto plates, set a stuffed tomato on each, scatter with fresh mint, and serve hot with crusty bread or simple couscous.

Cook’s Notes

• Choose tomatoes that are uniformly ripe and wide-based so they sit upright without wobbling during braising.
• Salting and draining the hollowed tomatoes concentrates flavor and prevents the final dish from turning watery.
• Partially pre-cooking the rice for 5 minutes in salted water prevents a gritty texture if your tomatoes are particularly juicy.
• Add a handful of currants or pine nuts to the filling for a subtle sweet crunch, a popular variation in coastal Algerian homes.
• Leftovers keep refrigerated for up to 3 days and taste even better the next day once the spices have fully melded.

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