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Greek Gemista: Flavorful Stuffed Tomatoes

Ripe tomatoes hollowed and filled with herb-flecked rice, then slow-baked until sweet and tender — a beloved Greek summer classic that turns the season's best tomatoes into a meal.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Equipment

  • Baking dish
  • Skillet
  • Spoon

Ingredients
  

  • 4 large ripe tomatoes
  • 1 cup rice (preferably short-grain)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon (optional)
  • 1 cup tomato juice or water
  • Feta cheese for topping (optional)

Instructions
 

  • Prepare the Tomatoes: Cut the tops off the tomatoes and scoop out the insides with a spoon, setting the pulp aside in a bowl. Be careful not to break the tomato shells.
  • Make the Filling: In a pan, heat olive oil over medium heat. Sauté the chopped onion and garlic until translucent. Add the rice and cook for 2-3 minutes, stirring frequently. Incorporate the reserved tomato pulp, parsley, mint, salt, pepper, and cinnamon, mixing well.
  • Stuff the Tomatoes: Carefully spoon the rice mixture into each tomato shell, packing it lightly. Leave a little space at the top as the rice will expand while cooking.
  • Bake: Place the stuffed tomatoes in a baking dish, adding a little water or tomato juice to the bottom of the dish to prevent sticking. Drizzle with more olive oil and cover with the tops. Bake in a preheated oven at 375°F (190°C) for about 40-45 minutes, or until the tomatoes are tender.
  • Serve: Allow the Gemista to cool slightly before serving. Optionally, top with crumbled feta cheese for an extra layer of flavor.