Greek Stuffed Tomatoes – Gemista

Name: Greek Stuffed Tomatoes – Gemista
Total time: 65 min
Yield: 6 Portions
Ingredients: 6 large tomatoes; 1 zucchini; 150g short-grain rice; 2tbsp olive oil; 1 red onion; 1 garlic clove; 1 potato, grated; 1tbsp tomato paste; 1tsp Basil, Crushed; 1tsp Oregano, Crushed; 1tsp Thyme, Crushed; Salt and pepper, to taste

60—65 Min

Basil, Crushed

Prolong your summer the Greek way with gemista—succulent tomatoes and zucchini stuffed with herb-scented rice and vegetables, then roasted until beautifully caramelized. It’s rustic, hearty, and packed with sunshine in every bite.

Ingredients 6 Portions

6 large tomatoes 
1 zucchini
150 gshort-grain rice 
2 tbspolive oil 
1 red onion 
1 garlic clove
1 potato, grated 
1 tbsptomato paste 
1 tspBasil, Crushed
1 tspOregano, Crushed
1 tspThyme, Crushed
Salt and pepper, to taste

Preparation

1
Slice off the tops of the tomatoes (to use as lids) and carefully scoop out the insides with a spoon. Cut the zucchini into 5–7 cm pieces and hollow them out as well. Sprinkle the inside of the tomatoes and zucchini with salt and turn them upside down to release excess liquid. Dice the scooped-out tomato and zucchini flesh.
2
In a pan, sauté chopped onion and garlic in olive oil until softened. Add the grated potato, rice, tomato paste, and diced tomato and zucchini flesh. Cook for 5 minutes while stirring, then add the herbs, salt, and pepper, and cook for another 5 minutes.
3
Preheat the oven to 180°C. Arrange the tomatoes and zucchini in a baking dish and fill them with the rice and vegetable mixture. Place the tomato tops back on, drizzle everything with a bit of olive oil and water. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, until golden.