Meat-Stuffed Baked Tomatoes on Rice
In a saucepan, bring 500 ml (approximately 17 ounces) of salted water to a boil. Add the rice and cook until the water has been absorbed and the rice is tender, about 20 minutes.
Rinse the tomatoes, cut a lid and scoop out the flesh with a spoon leaving the shell 1/4-inch thick. Puree the pulp with the tomato paste and 150 ml (approximately 5 1/4 ounces) of water and season with salt and pepper. Oil a baking dish and place the tomatoes in it. Pour the tomato sauce around the tomatoes.
Preheat the oven to 200°C (approximately 390°F).
Peel the shallot and garlic and chop finely. In a bowl, mix the shallot and garlic with the ground meat, egg yolks and the breadcrumbs. Add the oregano and season with salt and cayenne and knead until well combined. Spoon into the tomatoes.
Bake 15 minutes, then top each with a slice of cheese, cover with the tomato lid, drizzle with oil and bake 10 minutes.
Arrange the tomatoes on the rice and serve garnished with oregano.