Prosopa
Tomatoes stuffed with fragrant mince, served with a yoghurt mint dressing

Ingredients:
1 dozen (12) medium-sized ripe tomatoes, for stuffing

For the stuffing:
2 Tbs (30ml) olive oil
1 medium onion, chopped
500g beef mince
1 cup (250ml) rice
2 x 410g can whole peeled tomatoes, chopped
2 zucchini, coarsely grated
1 small brinjal, skinned and coarsely grated
1 small potato, peeled and coarsely grated
3 garlic cloves, crushed
3 Tbs (45ml) parsley, chopped
1 Tbs (15ml) mint, chopped
1 Tbs (15ml) dill, chopped
2 bay leaves
2 cloves
2 pimientos
2 tsp (10ml) salt
1 tsp (5ml) ground black pepper

Mint yoghurt dressing:
100g fresh mint, coarsely chopped
250g thick Greek or plain yoghurt
Salt and pepper, to season 

Method:
Preparing the tomatoes for stuffing:
Take the dozen ripe tomatoes with the stem side facing upwards.
Slice the "cap" off the tomato (approximately the top quarter of the tomato, including the stem part,) making sure you keep the "cap".

Using a soup spoon, scrape the inside of the tomato out; leaving a wall of approximately half a centimetre thick.

Chop up all the removed flesh and juices - for adding to the stuffing. 

Preparing the stuffing:
Fry onion in olive oil until golden brown.
Add mince and continue until browned.
Add all other ingredients for the stuffing, remembering the flesh and juices from the fresh tomatoes.
Simmer for approximately 20 minutes, then allow to cool.
Remove the bay leaves, cloves and pimientos from the mixture and discard.

Stuffing the tomatoes:
Preheat oven to 180°C.
Using a spoon, fill each tomato approximately 2/3 full with the mixture.
Replace each "cap" on the tomatoes, pressing down to make sure it stays on.
Place the tomatoes cap-side up in a deep oven tray.
Pour some water into the tray to cover the bottom third of the tomatoes.
Add 2 Tbs (30ml) olive oil to the water.
Cover tray with foil and bake for 1 hour.

Mint yoghurt dressing:
Mix the ingredients for the dressing together and serve as an accompaniment to the dish.