Yemista – Summer Greek Stuffed Tomatoes

INFORMATION

Prep Time: 20 minutes | Cook Time: 50 minutes | Serves: 6 | Vegetarian & Gluten Free

INGREDIENTS

• 6 ripe tomatoes
• ½ cup diced red onion
• ⅓ cup fresh parsley, chopped
• ⅓ cup fresh mint, chopped
• ¼ cup fresh oregano, chopped
• ¼ tsp dried oregano
• 1 tbsp salt
• ½ tbsp black pepper
• ¼ cup toasted pine nuts
• ⅓ cup raisins
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup long-grain rice
• 2 cups vegetable stock
• Olive oil, for cooking
  

METHOD

• Preheat your oven to 180°C.
• Slice the tops (“lids”) off the tomatoes and carefully scoop out the pulp. Grate the cores to a crushed texture and set aside.
• Heat a splash of olive oil in a frying pan over low-medium heat. Sauté the red onion and garlic until fragrant. Add the crushed tomato cores and stir to combine.
• Stir in the rice, fresh and dried oregano, salt, pepper, tomato paste, raisins, pine nuts, parsley, and mint. Mix well.
• Pour in the vegetable stock and simmer until the mixture thickens slightly. Don’t worry if the rice isn’t fully cooked — it will finish cooking inside the tomato shells.
• Spoon the rice mixture into each hollowed tomato, replacing the “lids” on top.
• Place the stuffed tomatoes in a baking dish and bake for 30–35 minutes, or until the tomatoes are tender and the rice is fully cooked.
• Serve warm as a light summer main or side dish, and enjoy a taste of Greece!