Greek Stuffed Tomatoes (Gemista/Yemista)

Greek cuisine is a tapestry of flavors, each dish woven with history and tradition. Among these culinary treasures, Greek Stuffed Tomatoes, known as Gemista or Yemista, stand out as a testament to the country's vibrant food culture. Bursting with colors, aromas, and tastes, Gemista is a beloved dish that encapsulates the essence of Greek hospitality. In this culinary exploration, let's uncover the origins, ingredients, and the best way to prepare this delightful Greek delicacy.

What is Greek Stuffed Tomatoes (Gemista/Yemista)? A Journey into History

Gemista, derived from the Greek word "gemizo," meaning "to fill," is a dish that dates back centuries. Its origins can be traced to the Ottoman Empire, where the technique of stuffing vegetables became popular. Greeks, with their love for fresh produce, adopted and transformed this culinary tradition into Gemista, a dish that is as comforting as it is flavorsome. Traditionally, Gemista is made by hollowing out tomatoes and sometimes other vegetables like bell peppers or zucchinis, filling them with a mixture of rice, herbs, and spices, and baking them to perfection.

Ingredients to Make Greek Stuffed Tomatoes (Gemista/Yemista)

To create the perfect Greek Stuffed Tomatoes, you will need the following ingredients:

*Tomatoes: Choose ripe, firm, and medium-sized tomatoes for easy stuffing.
*Vegetables: Bell peppers, zucchinis, or eggplants can also be used for stuffing, enhancing the variety of flavors and textures.
*Rice: Use a high-quality, short-grain rice such as Arborio or Carolina rice.
*Onions: Finely chopped onions add sweetness and depth to the filling.
*Herbs: Fresh parsley, dill, and mint bring a burst of freshness to the dish.
*Spices: Commonly used spices include oregano, thyme, and a pinch of cinnamon for a hint of warmth.
*Tomato Sauce: A rich, homemade tomato sauce serves as the base for baking, infusing the Gemista with a tangy sweetness.
*Olive Oil: Greek olive oil adds a distinct flavor and richness to the dish.
*Pine Nuts and Raisins (Optional): For added texture and sweetness in the filling.

How to Make Greek Stuffed Tomatoes (Gemista/Yemista)

1.Prepare the Vegetables: Slice off the tops of the tomatoes and carefully scoop out the pulp, leaving a sturdy shell. If using other vegetables, cut them in half and remove the seeds and flesh, creating a hollow space for stuffing.

2.Prepare the Filling: In a bowl, combine the rice, chopped onions, fresh herbs, spices, pine nuts, and raisins if desired. Season the mixture generously with salt and pepper, and drizzle with olive oil. Mix well to ensure even distribution of flavors.

3.Stuff the Vegetables: Fill each hollowed vegetable with the rice mixture, leaving a bit of space at the top to allow the rice to expand during cooking.

4.Prepare the Baking Dish: Place the stuffed vegetables snugly in a baking dish. Pour the tomato sauce over them, ensuring that each vegetable is generously coated. Drizzle with more olive oil and season with salt and pepper.

5.Bake to Perfection: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 45-60 minutes, or until the vegetables are tender and the rice is cooked through.

6.Serve with Love: Garnish your Gemista with additional fresh herbs and serve them warm, embracing the comforting aroma and rich flavors that fill the air.


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Best Way to Make Greek Stuffed Tomatoes (Gemista/Yemista)

The secret to creating the best Greek Stuffed Tomatoes lies in the balance of flavors and the freshness of ingredients. Using ripe, seasonal vegetables ensures a naturally sweet and vibrant taste. Additionally, don't skimp on the herbs – fresh parsley, dill, and mint elevate the dish, infusing it with a fragrant aroma and a burst of Mediterranean freshness.

When it comes to the rice, opt for a short-grain variety that absorbs flavors well without becoming mushy. Preparing a homemade tomato sauce with ripe tomatoes, garlic, olive oil, and a pinch of sugar adds depth and authenticity to your Gemista.

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Greek Stuffed Tomatoes (Gemista/Yemista)



the best Gemista is a marriage of fresh, high-quality ingredients, culinary expertise, and a sprinkle of Greek tradition. So, roll up your sleeves, embrace the spirit of Greek cooking, and embark on a journey to create the most delightful and authentic Greek Stuffed Tomatoes your taste buds have ever encountered.

Prep: 20 mins

Cook: 1 hour 20 mins

Serves: 6

Ingredients

6 medium-large tomatoes
4 tablespoons Extra virgin olive oil plus more for drizzling
1 yellow onion, peeled and minced
4 cloves garlic, peeled and minced
1 ½ cups crushed tomatoes (I used canned)
¼ cup white wine
¼ teaspoon oregano
½ cup long-grained white rice or arborio
½ cup water/broth
½ cup flat-leaf parsley, chopped
½ cup fresh mint, chopped
¼ cup fresh dill, chopped
¼ cup toasted pine nuts or chopped almonds
½ cup of pitted olives, chopped (I used Castelvetrano olives)
¼-½ cup feta cheese, crumbled
2 small-medium yukon gold potatoes scrubbed,and diced into small bite size pieces
Salt and pepper to taste

For the sauce
½ cup crushed tomatoes/ purée
½ cup water
Pinch of chili flakes
Pinch of garlic powder
Pinch of oregano
Salt and pepper to taste

Optional add ins
2 tablespoons sultanas/raisins or chopped dates
1 teaspoon of Honey or sugar to sweeten the sauce
1 lb of ground beef browned before adding the veggies and rice
½ cup of chopped greens kale or spinach for extra kick of greens stirred into rice mixture

Directions

For the veggies
1.Cut the top quarter off of each of the tomato and reserve for later. Scoop out the pulp from the insides of the tomatoes and set aside discarding any tough parts.
2.Toss the potatoes in olive oil, pinch of salt and pepper and place in a 9x13 baking pan.
3.Place tomatoes over potatoes
4.Preheat oven to 375°F

For the Filling
1.In a medium saucepan heat olive oil over medium heat and add the onion and garlic and sauté for 4-5 min until softened
2.Add the tomato pulp, crushed tomatoes and wine. Season with salt and pepper and oregano and simmer for a few minutes.
3.Add rice and water bring to simmer, then lower heat and simmer on low for 8-10 min until rice is halfway cooked.
4.Take off the heat and stir in the pine nuts, feta, olives and herbs

Assembly
1.Stuff tomatoes then place the top part over them
2.Stir together the sauce ingredients and then pour over to potatoes in the pan. Roast for 59-60 mins or until potatoes are done and the tomatoes are blistered
3.Once they are done, remove them from the oven and carefully lift them from the dish with a large spoon to serve. Serve with the potatoes. Any liquid at the bottom of the dish can be spooned over the vegetables as they are served. Enjoy!

Notes

*To make this dish vegan just remove the feta
*Feel free to omit the sauce if you prefer a less saucier dish - it is delicious either way. Just add a bit of water to bottom of pan and drizzle a little extra olive oil over the tomatoes and potatoes
*Make ahead directions: Assemble to the point where you’d put it in the oven, then cover and keep refrigerated until you are ready to bake- up to 1 day ahead. Uncover and bake when ready.
*Leftovers will keep well for a few days in the fridge. You can also freeze it in sealed containers.
*This meal reheats well. Just cover and microwave until heated through or reheat in oven
*When you remove the insides of the tomatoes, make sure not to scrape too much out or they will collapse when baking. It’s normal for them to split a little bit but to prevent that from happening don’t overfill the tomatoes.
*When precooking the rice, you want to cook it just until it’s halfway cooked through this will prevent it from overcooking later.

Nutritional

Calories: 620kcal | Carbohydrates: 42g | Protein: 5g | Fat: 50g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Sodium: 36mg | Potassium: 399mg | Fiber: 4g | Sugar: 14g | Vitamin A: 928IU | Vitamin C: 60mg | Calcium: 34mg | Iron: 3mg




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