Stuffed Greek Tomatoes

A classic Greek dish that is always yummy. Can be done with different vegetables such as peppers or aubergines as well as a vegetarian dish without meat, but as typical Greeks, we added meat to this one.

Ingredients:

  • 1 kilo of meat (optional)
  • 8 large tomatoes
  • 3 onions finely chopped
  • 3 cloves of garlic finely chopped
  • 1 large bunch of parsley
  • salt and pepper
  • 1 knorr cube (beef)
  • 4 medium potatoes
  • 1 teaspoon of carolina rice per tomato

How to:

In a large casserole heat half cup of olive oil, then on medium heat add onions and garlic. Allow to cook for 5 minutes, add mince meat and allow to brown. Whilst this is cooking, prepare your tomatoes.

Cut the top off the tomatoes and set them aside. Scoop out all the tomato flesh and seeds with a spoon (a grapefruit knife is pretty useful here!) and place in a bowl. You should be left with hollowed out tomatoes (as shown below) and place them in a large roasting tin. Then grate all the tomato bits in the bowl until small and add to the meat.

tomatoes

Now add salt, pepper and  stock cube. Allow to cook for 10 mins. Take off the heat , add chopped parsley and 1 tsp carolina rice per tomato. Stir well and then refill tomatoes with meat mixture and replace individual lids. (If you want to include stuffed aubergines, allow one per person of the short fat kind. Trim the stalks off and fry in a dry frying pan, turning so it softens all around. When cooled, slice a lid off lengthways and scoop out most of the flesh. Peel the skin off the lid, finely chop all the flesh, add to meat mixture with the flesh from the tomatoes. Stuff as for tomatoes but top with semi hard grated cheese).

undone gemista cover pic

Clean and dice up potatoes and scatter in between tomatoes. Add water to roasting pan to just about cover diced potatoes. Dribble olive oil over everything- tomato lids and potatoes. Season potatoes well, and crumble a stock cube into the water of the roasting pan. 

Place in preheated oven- 180 deg C for about 1- 1.5 hours. Keep checking water level, although tomatoes release a lot of juice – Perfect to combine with loads of fresh bread and feta! End result should look something like below- perfectly browned and scrumptious!

complete gemista

Rating: 4.5/5. From 2 votes.
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