Wash medium-sized fresh tomatoes, remove the tops of tomatoes with a sharp knife and carefully scoop out seeds making sure not to break the sides. Season prepared tomatoes inside with salt and pepper, then fill them with meat and rice stuffing prepared just like in the Stuffed Bell Peppers recipe. Set stuffed tomatoes in a buttered saute pan or a skillet, sprinkle with breadcrumbs, drizzle with melted butter, and bake in a preheated oven for 15-20 minutes.
Just before serving dress tomatoes with tomato-sour cream sauce and sprinkle with finely chopped dill or parsley leaves.
To make the sauce add meat stock to the flour browned in butter, then add sour cream, sauteed tomato paste, bay leaves, season with salt, mix everything, return the mixture to boil and strain it.
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