Pack stuffed tomatoes and pine nuts

Pack stuffed tomatoes and pine nuts
 List of ingredients
20 units (2 per serving as a main course)
20 large tomatoes, ripe but firmCoarse salt
For fill:1 packing rice with peas and red lentils 10 Minutes "genre3 cups water1 teaspoon salt genre1 ½ tablespoons extra virgin olive oil1 medium onion, finely chopped250 grams of lean meat, minced2 cloves of garlic, crushed1 teaspoon allspiceNutmeg¼ cup pine nuts½ 3/4 of a cup of chopped parsleySalt and ground black pepper to taste
For the sauce:Liquid tomatoes, ½ teaspoon allspice, ½ teaspoon salt,1 teaspoon Demerara sugar genre
 Pinch of cinnamon, salt and pepper to taste
 Preparation
Preparation:First. Cut a slice across the dome of tomatoes and set aside.Draining the tomatoes with a spoon, without prejudice inside the tomato and set aside. It is important to do it very gently.Sprinkle a little salt and turn on a network or a kitchen towel.Two. Preheat the oven to 200 degrees. Put the package contents in a pot with water and salt.Bring to a boil, cover partially and simmer over medium - small 10 minutes.Remove from the fire. Filters Mnzolim if and transfer to a bowl.Three. Meanwhile, heat the oil in a pan and fry the onion until softened.Add meat and fry until the color changes. Crumble chunks with a wooden spoon, add garlic, pine nuts and spices and fry for another 2-3 minutes.Four. Add to the mix the rice with parsley and tomato filling.Place in a baking dish and cover with the fun. "Five. Blender, mix the liquid tomato sauce with the other ingredients and grind slightly.Pour tomatoes and bake for around 30 minutes until golden.