Stuffed Red Tomatoes (Yemistes Domates)

Carefully cut tops of tomatoes and reserve. Use a grapefruit spoon to scoop out pulp of tomatoes and set aside. Place tomato shells in a baking dish. Sprinkle sugar lightly inside the tomato shells. In a skillet, add 1 cup olive oil and saute the onions. Once they are translucent and a little brown transfer to another bowl. Add ground beef and cook through. Add Worcestershire sauce, salt, pepper, allspice and onions back in and saute for a few more minutes. Add tomato pulp and canned tomatoes and let simmer for 10 minutes. Add rice and mix thoroughly. Spoon mixture into tomato shells and cap tomatoes with tomato tops. Usually there is extra meat mixture, just fill in the casserole dish with the meat mixture. Drizzle a little olive oil over each tomato. Bake at 350 degree for 1 hour.