LunchDinnerVeganVegetarianDairy-freeGreeceEuropeVegetarian & VeganGrains, Pasta & Rice

Classic Greek Gemistes (Stuffed Tomatoes)

Name: Classic Greek Gemistes (Stuffed Tomatoes)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 pc Beefsteak tomatoes; 2 pinch Salt; 1 pc Yellow onion; 1.2 dl Olive oil; 2 dl White rice, long-grain; 3 dl Vegetable broth; 2 tbsp Parsley, fresh; 1 pinch Black pepper; 2 dl Tomato juice; 1 tbsp Breadcrumbs

These beautiful stuffed tomatoes capture the rustic warmth of summer in the Greek islands. Tender beefsteak tomatoes are hollowed out and filled with a savory mixture of rice and sweet, sautéed onions simmered directly in the chopped tomato pulp and a rich vegetable broth. Topped with a sprinkle of breadcrumbs and finished in a pool of golden olive oil and tomato juice, they bake until perfectly tender, juicy, and fragrant. Enjoyed as a main dish or a satisfying side, they represent Mediterranean home cooking at its finest.

Created by Flavrloop

starstarstarstarstar

0.0 (0 reviews)

Classic Greek Gemistes (Stuffed Tomatoes)

schedule

Prep Time 20 min

timer

Cook Time 40 min

signal_cellular_alt

Difficulty Easy

stacked_bar_chart

Nutrition Facts

per serving

local_fire_department

Calories 453 kcal

Protein 7g

Carbs 50g

Fat 25g

Instructions

7 steps

Prevent screen from sleeping

Slice the top off each tomato to create a lid. Gently scoop out the interior flesh and pulp, chop it into small pieces, and set it aside. Lightly salt the insides of the hollowed tomatoes and place them upside down on a plate to drain.

4 pc Beefsteak tomatoes, 1 pinch Salt

Finely chop the yellow onion. Heat a small splash of the olive oil in a pan and sauté the onion until soft and translucent.

1 pc Yellow onion, 1 tbsp Olive oil

Stir the uncooked rice into the pan with the onions, heating gently. Incorporate the reserved chopped tomato pulp and mix thoroughly.

2 dl White rice, long-grain

Pour in the vegetable broth, cover with a lid, and simmer until the rice absorbs the liquid and becomes tender, which should take about 20 minutes. Preheat your oven to 180°C during this time.

3 dl Vegetable broth

Once the rice is cooked, remove it from the heat and stir in the finely chopped fresh parsley. Season with salt and black pepper to taste.

2 tbsp Parsley, fresh, 1 pinch Salt, 1 pinch Black pepper

Arrange the tomatoes upright in an ovenproof dish. Pack the prepared rice filling gently inside each tomato, then replace the tomato lids. Pour the remaining olive oil and the tomato juice over and around the tomatoes in the dish. Finish with a dusting of breadcrumbs over the tops.

1 dl Olive oil, 2 dl Tomato juice, 1 tbsp Breadcrumbs

Bake in the middle of the oven for approximately 20 minutes until the tomatoes are tender and the breadcrumbs are beautifully golden.

lightbulb Chef's tips

Letting the hollowed-out tomatoes sit upside down with a sprinkle of salt is a vital step—it draws out excess moisture so the tomatoes maintain their structure perfectly without becoming soggy while baking in the oven.

All done!

Did you enjoy cooking this?

Reviews & Ratings

0.0

starstarstarstarstar

Based on 0 reviews

No reviews yet. Be the first to review this recipe!

Creamy Overnight Oats

This trendy, incredibly easy make-ahead breakfast turns simple rolled oats and chia seeds into a velvety, pudding-like treat overnight. Soaked in your choice of milk and lightly spiced with a hint of natural vanilla, it requires absolutely no cooking. Preparing it the night before guarantees a stress-free, wholesome morning packed with fiber and sustained energy. Crown it with fresh berries, sliced almonds, or a drizzle of honey to complete this nutritious start to your day.

Flavrloop

5 min • Easy

Fugazzeta: Stuffed Argentinian-Style Pizza

Fugazzeta is a legendary cornerstone of the Buenos Aires pizza scene, where Italian tradition meets Argentinian abundance. This thick-crusted marvel is stuffed with a decadent amount of melted cheese and topped with a sweet, slightly caramelized layer of thinly sliced onions. Unlike its lighter counterparts, it is a hearty, substantial dish meant to be savoured slowly, often accompanied by a glass of cold beer. Every bite offers a satisfying contrast between the soft, pillowy dough and the rich, molten interior. It is simple, unpretentious, and deeply satisfying.

Flavrloop

115 min • Medium

Classic Greek Moussaka with Feta

This comforting Greek classic layers a richly simmered meat sauce with tender slices of salted aubergine. Instead of a traditional heavy bechamel, it is topped with a lighter, velvety mixture of Greek yoghurt and eggs, then crowned with crumbled salty feta cheese. Slow-simmered with garlic, tomato, and robust bouillon, it develops a deep, savory character as it bakes. It is a hearty, beautifully textured casserole that brings the warm flavors of the Mediterranean straight to your table.

Flavrloop

80 min • Medium

Classic Greek Gemistes (Stuffed Tomatoes)

Prep Time 20 min

Cook Time 40 min

Servings 4

Ingredients

4 pc Beefsteak tomatoes

2 pinch Salt

1 pc Yellow onion

1.2 dl Olive oil

2 dl White rice, long-grain

3 dl Vegetable broth

2 tbsp Parsley, fresh

1 pinch Black pepper

2 dl Tomato juice

1 tbsp Breadcrumbs

Nutrition Facts

Calories 453 kcal

Protein 7g

Carbohydrates 50g

Fat 25g

Instructions

1.
Slice the top off each tomato to create a lid. Gently scoop out the interior flesh and pulp, chop it into small pieces, and set it aside. Lightly salt the insides of the hollowed tomatoes and place them upside down on a plate to drain.

4 pc Beefsteak tomatoes, 1 pinch Salt
2.
Finely chop the yellow onion. Heat a small splash of the olive oil in a pan and sauté the onion until soft and translucent.

1 pc Yellow onion, 1 tbsp Olive oil
3.
Stir the uncooked rice into the pan with the onions, heating gently. Incorporate the reserved chopped tomato pulp and mix thoroughly.

2 dl White rice, long-grain
4.
Pour in the vegetable broth, cover with a lid, and simmer until the rice absorbs the liquid and becomes tender, which should take about 20 minutes. Preheat your oven to 180°C during this time.

3 dl Vegetable broth
5.
Once the rice is cooked, remove it from the heat and stir in the finely chopped fresh parsley. Season with salt and black pepper to taste.

2 tbsp Parsley, fresh, 1 pinch Salt, 1 pinch Black pepper
6.
Arrange the tomatoes upright in an ovenproof dish. Pack the prepared rice filling gently inside each tomato, then replace the tomato lids. Pour the remaining olive oil and the tomato juice over and around the tomatoes in the dish. Finish with a dusting of breadcrumbs over the tops.

1 dl Olive oil, 2 dl Tomato juice, 1 tbsp Breadcrumbs
7.
Bake in the middle of the oven for approximately 20 minutes until the tomatoes are tender and the breadcrumbs are beautifully golden.

Chef's tips

Printed from Flavrloop

Instructions

lightbulb Chef's tips

All done!

Reviews & Ratings

You might also like

Creamy Overnight Oats

Fugazzeta: Stuffed Argentinian-Style Pizza

Classic Greek Moussaka with Feta

Classic Greek Gemistes (Stuffed Tomatoes)

Ingredients

Nutrition Facts

Instructions

Chef's tips