Every summer when the tomatoes get big and beautiful at the farmer's market, I start thinking about stuffed tomatoes. This version uses ground beef and rice with plenty of herbs, and it's become one of my family's favorite ways to use those gorgeous late-season tomatoes that are almost too pretty to eat. I learned to make stuffed tomatoes from my grandmother, who always said the secret was in choosing the right tomatoes and not overstuffing them. You want large, firm tomatoes that can hold their shape during baking. The filling should be moist but not soggy, seasoned well, and cooked just enough so everything melds together without turning mushy. What makes this kosher version work so well is using beef broth instead of chicken stock (keeping it all in the meat category), and adding plenty of fresh herbs like dill and parsley. I brown the beef first to get some good flavor, then mix it with partially cooked rice so it finishes cooking inside the tomato. The key is not cooking the rice completely before stuffing because it'll continue cooking in the oven. These stuffed tomatoes make a complete meal on their own, but I often serve them with a simple green salad and some crusty bread. They're perfect for Shabbat dinner or when you want something that looks impressive but isn't too fussy to make.