Greek Stuffed Tomatoes (gemista)

Stuffed tomatoes are one of those quintessential vegetarian dishes enjoyed throughout the Mediterranean during the summer months.  You can enjoy this easy summer dish here too, now that the tomatoes in our gardens and the farmer’s markets are still plentiful, ripe, sweet, and flavorful!

 Ingredients for the Greek stuffed tomatoes

The ingredients for these Greek stuffed tomatoes are few:  

— Short-grain rice, like calrose or Arborio

— Few fresh aromatic herbs

— Plenty of good, fruity olive oil

In Greece, bell peppers and zucchini are also stuffed alongside the tomatoes.  Small potato wedges are always part of the dish as well, and are added in between the stuffed vegetables. The flavor of the tomatoes intensifies as they roast and the rice cooks gently and absorbs all the delicious juices of the tomatoes themselves.

As is always the case with simple dishes like this, it is important to use the best tomatoes and freshest herbs you can find and, of course, a good quality extra virgin olive oil.  Enjoy it with some Feta cheese on the side, sprinkled with oregano and drizzled with olive oil and some hearty, crusty bread. This dish is summer simplicity at its best!

The recipe for the Greek Stuffed Tomatoes (gemista)

Greek Stuffed Tomatoes

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Delicious Greek summer dish!

Author: Marilena Leavitt

Recipe type: Vegetarian Main Dish

Cuisine: Greek

Serves: serves 6

Ingredients

• 12 medium ripe but firm tomatoes (fist size)
• 1 cup olive oil
• 3 cups onions, chopped
• ¾ cup short grain rice (like Arborio)
• 4 cups extracted tomato pulp, chopped
• 1 cup flat leaf parsley, chopped
• 1 cup fresh dill, chopped
• ½ cup fresh mint leaves, chopped
• 1½ tsp. sea salt
• --- ---- plenty of freshly ground black pepper
• 2 med. potatoes, halved cross-wise, then cut into 1" cubes

Instructions

1. Preheat the oven to 375°F.
2. Place the tomatoes in a 14”x9”x2.5” oval or rectangle ovenproof glass dish. The pan should be the right size so as everything just fits, without too much space around the edges or vegetables. With a sharp, serrated knife cut the top of each vegetable and reserve. Using a melon baller, remove the tomato pulp carefully so you do not damage the skin. Chop the pulp finely and measure the 4 cups you need and reserve the rest for another use.
3. In a deep skillet warm ⅔ cup olive oil and sauté the onion for 3 minutes. Add the rice and sauté stirring for another 3-4 minutes. Pour in 3 cups of the tomato pulp and reduce the heat. Add your fresh herbs and cook for another 2 minutes. Season with salt and pepper and remove from the heat.
4. Stuff the tomatoes with the rice mixture, leaving a little room on top for the stuffing to expand. Cover with the reserved tops. Place the potatoes in the gaps in the pan between the tomatoes. Pour the rest of the tomato pulp in the pan around the tomatoes and drizzle everything with the rest of the olive oil. Add some warm water if necessary. Sprinkle the potatoes and tomatoes with salt and pepper and bake for about 45 minutes or until the rice is tender.
5. Turn off the heat and let stand in the oven another 10 minutes. Remove from the oven and let them come to room temperature before serving.

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