Gemista Stuffed Tomatoes Recipe
Gemista Stuffed Tomatoes are a beloved Greek summer classic. Ripe tomatoes are filled with herby rice and pine nuts, then baked slowly until meltingly soft.
- Prep time
- 25 mins
- Cook time
- 60 mins
- Total time
- 85 mins
- Servings
- 4 servings
- Calories
- 420
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Ingredients
- 6 large ripe tomatoes
- 150 g short-grain rice
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4 tablespoons olive oil
- 400 g canned chopped tomatoes
- 50 g pine nuts, toasted
- 1 tablespoon tomato paste
- A large handful of fresh parsley, chopped
- A large handful of fresh mint, chopped
- Salt and black pepper to taste
- 1 teaspoon sugar
- Crusty bread, to serve
Instructions
- Heat the oven to 180°C. Slice the tops off the tomatoes and scoop out the pulp, reserving it.
- Chop the pulp and set aside, keeping the hollow tomatoes and their lids.
- Soften the onion and garlic in olive oil, then add the rice, pulp, tomato paste and half the chopped tomatoes.
- Simmer for 10 minutes, then stir in the pine nuts, herbs, sugar and seasoning.
- Fill each tomato with the rice mixture and replace the lids.
- Place in a baking dish, pour the remaining chopped tomatoes around them, and drizzle with oil.
- Cover with foil and bake for 45 minutes, then uncover and bake 15 minutes more.
- Rest for 10 minutes before serving with crusty bread.
Pro tips
- Do not overcook the rice filling first, as it finishes cooking inside the tomatoes.
- Save every drop of tomato pulp, as it builds the sauce.
- Gemista tastes wonderful at room temperature the next day.
Frequently asked questions
What does gemista mean?
Gemista means stuffed in Greek, and the dish usually includes tomatoes and peppers filled with rice and herbs.
Can I add minced meat?
Yes, browned minced beef or lamb makes a heartier version.
Can I stuff peppers too?
Absolutely, peppers are the classic partner to stuffed tomatoes in this dish.
