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Heat Oil In A Frying Pan And Add Meat. Break Up And Brown Meat Then Add Salt, Pepper, And Garlic. When Meat Is Cooked And Juices Have Evaporated, Mix In Rice And Dill. Cut A Slit In 8 Large Tomatoes Halfway Across The Center. Squeeze The Tomatoes At The Sides To Great A Gap At The Sliced Area. Scoop Out All The Flesh From Inside Of Tomatoes With A Spoon. Refill Tomato With Beef Mixture And Close The Tomato. Melt 2 Tablesoons Each Of Butter And Oil In A Frying Pan. Saute The Tomatoes Carefully, Rolling Them Gently Until They Become Dark Red On All Sides. Remove The Tomatoes With The Oil And Place In A Casserole Just Large Enough To Hold Tomatoes.Simmer The Tomatoes Gently Over Low Flame For 10 To 15 Minutes Until Sauce Is Cooked. Remove Carefully To A 15-Inch Round Platter. Surround With Raw Tomatoes Cut In Thick Slices. Top Each Slice With Green Olives
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