Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, greek stuffed tomatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Greek Stuffed Tomatoes is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Greek Stuffed Tomatoes is something that I’ve loved my entire life. They’re nice and they look wonderful.
There are so many variations of gemista (or yemista) Greek stuffed tomatoes. The variations are mostly in what makes up the stuffing. This stuffing is made of a mixture of ground meat (lean ground beef, lamb, or turkey will work), rice, with crushed tomatoes. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes.
To begin with this particular recipe, we have to prepare a few components. You can cook greek stuffed tomatoes using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Greek Stuffed Tomatoes:
- Take 6 Large vine/beef tomatoes
- Get 3 tbsp olive oil
- Make ready 6 Jumbo red spring onions finely chopped
- Make ready 150 g Microwave wholegrain rice
- Make ready 1 tbsp tomato puree
- Take 2 tbsp Parsley
- Get 2 tbsp Oregano
- Get Zest 1 lemon
- Prepare 150 g feta cheese
Gemista, or Greek yemista as it is also known as, is a stuffed tomato. They are an absolute favorite of Pete, and Coco is close behind! You empty them and they get stuffed with a flavorful combination of lean ground beef, rice, tomato, garlic, onion and lots of fresh parsley and mint. This classic Greek dish is the perfect vehicle for summer heirloom tomatoes or store-bought on-the-vine tomatoes.
Instructions to make Greek Stuffed Tomatoes:
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the tops off the tomatoes and, using a teaspoon, carefully scoop out the soft pulp and seeds and transfer to a bowl. Put the tomato shells into a baking dish or roasting tin that's large enough to hold all of the tomatoes sitting upright. (Bun tins work well too!) Set aside with the tops of the tomatoes until ready to bake.
- Put the rice in the microwave and cook for half the suggested time to get part cooked rice.
- Heat 2 tablespoons of the olive oil in a frying pan set over a low heat. Add the onion and fry for 10 minutes until softened, without allowing it to brown. Roughly chop any larger pieces of reserved tomato pulp, then add to the pan with the part cooked rice, tomato purée and 100ml just-boiled water. Season well with salt and pepper.
- Bring the mixture to a simmer and allow to cook for 12 minutes, stirring often. Remove from the heat and stir in parsley, oregano and lemon zest.
- Crumble feta into rice mixture and stir until evenly mixed through.
- Fill the prepared tomato shells with the rice mixture and return the tops.
- Drizzle with the remaining oil, cover with foil and bake in the preheated oven for 1 hour. Serve warm from the oven or at room temperature
You empty them and they get stuffed with a flavorful combination of lean ground beef, rice, tomato, garlic, onion and lots of fresh parsley and mint. This classic Greek dish is the perfect vehicle for summer heirloom tomatoes or store-bought on-the-vine tomatoes. For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well, so consider freezing extra during peak tomato season and storing in oven-safe containers. Recipe Monday: The Best Authentic Greek Stuffed Tomatoes and Peppers I didn't know there was a term for one of my favorite dishes.
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