Use tomatoes held at room temperature until fully ripe.

Cut a thin slice from top of each tomato; remove pulp leaving a 1/4-inch thick shell; set aside.

Chop pulp (makes about 1-1/2 cups).

In a medium skillet over medium heat, heat oil; add onion; cook and stir until tender, about 5 minutes.

Add lamb; cook and stir for about 2 minutes, breaking up meat.

Stir in rice, basil, cumin, salt, pepper, 1 cup water and reserved chopped tomato pulp.

Bring to a boil; reduce heat and simmer covered, until rice is tender, about 20 minutes.

Spoon rice mixture into reserved tomato shells.

Place stuffed tomatoes in the skillet along with 1 cup water.

Bring to a boil, reduce heat and simmer covered, until tomatoes are tender, about 10 minutes.

Garnish with fresh basil, if desired.