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Classic Greek Gemistes (Stuffed Tomatoes)

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

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Classic Greek Gemistes (Stuffed Tomatoes)

schedule

Prep Time 20 min

timer

Cook Time 40 min

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Difficulty Easy

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Servings 4

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Nutrition Facts

per serving

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Calories 453 kcal

Protein 7g

Carbs 50g

Fat 25g

Instructions

7 steps

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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 ml 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 ml Salt, 1 ml 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.

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Classic Greek Gemistes (Stuffed Tomatoes)

Prep Time 20 min

Cook Time 40 min

Servings 4

Ingredients

4 pc Beefsteak tomatoes

2 ml 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 ml 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 ml 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 ml Salt, 1 ml 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

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Classic Greek Gemistes (Stuffed Tomatoes)

Ingredients

Nutrition Facts

Instructions

Chef's tips