Tomatoes Stuffed With Lamb and Rice

Serves 6
These are great served with some bitter lettuces, such as arugula, and  tossed with lemon and olive oil. For a sauce, mix plain yogurt with a little minced garlic, lemon, salt and pepper and drizzle it on the plate.

6 ripe beefsteak tomatoes
1/4 cup plus 4 teaspoons extra virgin olive oil
2 cups medium diced onion, about 1 medium onion
1 teaspoon minced garlic, about 1 large clove
6 tablespoons uncooked long-grain white rice
1/2 pound ground lamb
2 tablespoons finely chopped, fresh parsley
1/4 cup toasted pine nuts
1 tablespoon finely chopped, fresh dill
1/4 teaspoon Kosher salt
1/4 teaspoon finely ground fresh black pepper
1/2 cup grated Kasseri cheese

1. Cut the top off the tomatoes and clean out all of  the pulp leaving a 1/2 inch thick skin. Reserve the pulp. Preheat the oven to 375 degrees.
2. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat, and add the onion. Cook, stirring, until the onions are golden brown, about  5 minutes. Add in the garlic, reserved pulp and rice, and simmer for 5  minutes. Stir in lamb, parsley, pine nuts, dill, salt and pepper.
3. Fill the tomatoes, sprinkle the top with the cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by-13-inch baking dish.  Pour 1 cup water in the bottom of the dish, and bake for 1 hour.