This unfussy recipe shows how easy it is to turn a handful of ingredients into a bright and tangy stuffed-tomato dish that screams summer. You stuff beefsteak tomatoes with sautéed onions and garlic, ground beef, rice and dill. Follow the lead of cooks in Greek tavernas: They make the stuffed tomatoes in the morning and keep them in a heated display case that's just slightly above room temperature, so if you order one in the afternoon or evening, it's perfectly plump and juicy. Prepare yours ahead of time, refrigerate and just warm them gently in the oven before serving.
Get the recipe: Stuffed Tomatoes
