Cooked - Greek Stuffed Tomatoes (gemista / Yemista)

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Greek Stuffed Tomatoes (gemista / Yemista)

1.0

4 large ripe tomatoes

½ cup rice (short or medium grain)

1 small onion (finely chopped)

2 tbsp olive oil

1–2 cloves garlic (minced)

2 tbsp fresh parsley (chopped)

1 tbsp fresh mint or dill (optional)

½ tsp salt

½ tsp black pepper

½ tsp dried oregano

1 cup water or vegetable broth

1–2 tbsp tomato pulp (from inside tomatoes)

Pine nuts or raisins (optional)

Crumbled feta cheese (optional)

Diced zucchini or bell peppers (optional)

Slice off the tops of tomatoes and carefully scoop out the pulp. Keep the pulp for later.
Heat olive oil in a pan. Sauté onion and garlic until soft.
Add rice, tomato pulp, herbs, salt, pepper, and oregano. Stir well.
Pour in water/broth and simmer for 5–7 minutes (rice should be slightly undercooked).
Fill each tomato with the mixture (leave a little space for rice to expand). Place tops back on.
Arrange in a baking dish, drizzle with olive oil, and bake at 180°C (350°F) for 45–60 minutes until tender.
Let cool slightly before serving—flavors deepen as it rests.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🫑Stuffed Vegetables

Cuisine🇬🇷Greek

Occasions📆EverydayMediterranean Feast

Season☀️Summer

DifficultyEasy ⏰ 45m

Created 33 weeks ago

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