Greek Stuffed Tomatoes Recipe

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Greek stuffed tomatoes, also known as “Yemista,” are a classic Mediterranean dish filled with a delicious mixture of rice, herbs, vegetables, and sometimes ground meat. They are a healthy and flavorful meal that can be enjoyed as a main course or a side dish. The juicy, roasted tomatoes pair perfectly with the savory filling, making this dish a perfect summer meal.

Here’s a simple and delicious recipe for Greek Stuffed Tomatoes that you can easily prepare at home.

Ingredients:

For the Stuffing:

  • 6 large, ripe tomatoes

  • 1 cup rice (long-grain or short-grain)

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1/4 cup extra virgin olive oil

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped fresh dill (or 1 tablespoon dried dill)

  • 1/4 cup pine nuts (optional)

  • 1/4 cup raisins (optional, but adds a lovely sweetness)

  • 1/2 teaspoon ground cinnamon (optional for a more authentic flavor)

  • Salt and pepper to taste

  • 1 tablespoon tomato paste

  • 1/2 cup water or vegetable broth

For the Topping:

  • 1/4 cup crumbled feta cheese (optional for a rich, tangy flavor)

  • 2 tablespoons extra virgin olive oil

  • Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Prepare the Tomatoes

  1. Cut the tops off the tomatoes, creating a “lid” for each tomato. Set aside.

  2. Scoop out the insides of the tomatoes using a small spoon or melon baller. Be careful not to puncture the skin. Reserve the pulp and juice in a bowl.

  3. Season the insides of the hollowed tomatoes with a pinch of salt and pepper.

Step 2: Make the Rice Filling

  1. In a large skillet, heat the olive oil over medium heat.

  2. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.

  3. Stir in the rice, cooking for another 2-3 minutes to lightly toast the rice and coat it with the oil.

  4. Add the tomato paste, mixing it into the rice, then pour in the reserved tomato pulp and juice, and water or vegetable broth. Stir to combine.

  5. Bring the mixture to a boil, then reduce to a simmer and cover. Let it cook for about 10-12 minutes, or until the rice is partially cooked but still a little firm (the rice will continue cooking inside the tomatoes).

  6. Remove from heat and stir in the chopped parsley, dill, pine nuts, and raisins (if using). Taste and adjust seasoning with salt, pepper, and cinnamon.

Step 3: Stuff the Tomatoes

  1. Spoon the rice mixture into the hollowed tomatoes, packing it in gently but firmly.

  2. Place the stuffed tomatoes in a baking dish, standing them upright. If you have any leftover filling, you can spoon it around the tomatoes in the dish.

  3. Place the lids back on top of each tomato.

Step 4: Roast the Tomatoes

  1. Drizzle the olive oil over the stuffed tomatoes and their filling.

  2. Cover the baking dish with aluminum foil.

  3. Roast the tomatoes in a preheated 350°F (175°C) oven for about 45-60 minutes, or until the tomatoes are tender and the rice is fully cooked. The tomatoes should be soft but still hold their shape.

  4. If you prefer a bit of a crispy top, remove the foil during the last 10-15 minutes of roasting.

Step 5: Serve

  1. Once done, remove from the oven and allow the tomatoes to cool slightly.

  2. Optionally, sprinkle the stuffed tomatoes with crumbled feta cheese for added richness and flavor.

  3. Garnish with fresh parsley before serving.

Serving Suggestions:

  • As a main course: Serve the stuffed tomatoes with a side of Greek salad or a simple green salad with a lemon-oregano dressing.

  • As a side dish: These stuffed tomatoes pair wonderfully with grilled meats like lamb or chicken, or with vegetarian dishes such as grilled halloumi or roasted vegetables.

  • With bread: Serve with warm, crusty pita bread or baguette to soak up the delicious juices.

Tips for the Perfect Greek Stuffed Tomatoes:

  1. Choosing the right tomatoes: Pick tomatoes that are firm and not overly ripe. Roma tomatoes work well for stuffing as they have less liquid than regular round tomatoes, but any large, juicy variety will do.

  2. Rice cooking tip: If you want to save time, use pre-cooked rice or even leftover rice. Just heat it with the other filling ingredients to incorporate the flavors.

  3. Make it vegetarian or add meat: For a vegetarian version, stick with the rice, nuts, and raisins filling. If you prefer a meat-based version, you can add ground beef or lamb to the filling and cook it with the onions and garlic.

  4. Baking in a covered dish: Covering the tomatoes while baking helps them retain their moisture and ensures that the rice cooks evenly inside the tomatoes.

Conclusion:

Greek Stuffed Tomatoes (Yemista) are a versatile, healthy, and flavorful dish that showcases the freshness of Mediterranean ingredients. Whether enjoyed as a satisfying main course or a delicious side dish, these stuffed tomatoes are sure to impress. By following this simple recipe, you can create a dish that not only tastes great but also brings the vibrant flavors of Greece to your table. Enjoy!