Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, greek stuffed tomatoes. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Greek Stuffed Tomatoes is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Greek Stuffed Tomatoes is something that I have loved my entire life.
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 first prepare a few components. You can cook greek stuffed tomatoes using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Greek Stuffed Tomatoes:
- Prepare 6 Large vine/beef tomatoes
- Make ready 3 tbsp olive oil
- Prepare 6 Jumbo red spring onions finely chopped
- Prepare 150 g Microwave wholegrain rice
- Prepare 1 tbsp tomato puree
- Take 2 tbsp Parsley
- Get 2 tbsp Oregano
- Take 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. For the peppers, cut around the stem and empty the inside of the pepper.
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. For the peppers, cut around the stem and empty the inside of the pepper. For the tomatoes, cut around the base (the bottom part) not the stem part and empty the tomato with a spoon. Gemista or yemista (in Greek it means 'filled with') is a traditional recipe for oven baked Greek stuffed tomatoes and/or other vegetables. Traditional gemista can be either vegetarian/vegan, when are filled with rice, vegetables and herbs.
So that is going to wrap this up with this special food greek stuffed tomatoes recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
