Stuffed Tomatoes Greek with Ground Beef

Instructions:

1. Cut the tops off the tomatoes, saving them as lids. Carefully scoop out the flesh and seeds using a spoon.
2. Place the hollowed tomatoes upside down on a paper-towel-lined tray. Sprinkle with 1 tsp salt and let sit for 15 minutes to drain excess moisture.
3. Roughly chop the scooped-out tomato flesh and set aside for the filling.
4. Heat 2 tbsp olive oil in a pan over medium heat. Sauté diced onion until translucent, then add minced garlic and cook for 1 minute.
5. Add ground beef to the pan and cook until browned. Drain any excess fat if necessary.
6. In a large mixing bowl, combine the browned beef mixture with uncooked rice, chopped parsley, mint, oregano, salt, pepper, and the reserved chopped tomato pulp. Stir until combined.
7. Toss potato wedges in a baking dish with a drizzle of olive oil and a pinch of salt, arranging them around the edges of the pan.
8. Spoon the rice and beef mixture into the drained tomatoes, leaving about 1/2 inch of space at the top to allow for rice expansion.
9. Whisk together tomato paste, warm water, and sugar. Pour this mixture and the remaining 1/2 cup of olive oil into the bottom of the pan.
10. Place the tomato lids back on the tomatoes. Cover the baking dish tightly with foil and roast according to temperature (typically 350-375°F) for 90 minutes.