Greek Stuffed Tomatoes
Greek Stuffed Tomatoes (Yemista) is a flavorful Mediterranean dish that features ripe tomatoes hollowed out and filled with a mixture of rice, fresh herbs, olive oil, and optionally, feta cheese or ground meat. Baked until tender and golden, these tomatoes offer a delicious combination of fresh, healthy ingredients and rich flavors. Perfect for a light yet satisfying meal, this dish is a great addition to any Mediterranean-inspired menu.
Equipment
- Baking dish – 1 medium-sized
- Saucepan (1 medium)
- Skillet – 1 large
- Knife – 1 sharp knife
- Spoon – 1 small spoon for scooping tomatoes
- Wooden spoon – 1 for stirring the filling
Ingredients
- 6 large tomatoes
- 1 cup short-grain rice
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1/2 cup feta cheese crumbled (optional)
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 lb ground lamb or beef optional
Instructions
- Prepare the tomatoes: Cut the tops off the tomatoes and set them aside as lids. Scoop out the insides, leaving about 1/2-inch of flesh around the sides. Set the pulp and juice aside for later use.
- Cook the rice: In a medium saucepan, cook the rice according to the package instructions. Set aside.
- Sauté the onions and garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Make the filling: Add the cooked rice, tomato pulp, parsley, dill, oregano, and crumbled feta cheese to the skillet. Season with salt, pepper, and a squeeze of lemon juice. If using ground meat, cook it with the onions and garlic before adding the rice.
- Stuff the tomatoes: Spoon the rice mixture into the hollowed-out tomatoes, pressing the filling down gently. Place the stuffed tomatoes into a baking dish. Drizzle a little olive oil over the tops and season with additional salt and pepper.
- Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 40-50 minutes, or until the tomatoes are tender and the filling is golden on top. Remove the foil during the last 10 minutes of baking to allow the tops to crisp up.
- Serve: Once baked, allow the tomatoes to cool slightly before serving. Serve with a drizzle of olive oil and fresh herbs, if desired.
Notes
- Vegetarian Version: You can omit the meat and enjoy a purely vegetable-based filling. Add more herbs or vegetables (like zucchini or bell peppers) to enhance the filling.
- Meat Options: Ground beef, lamb, or turkey work great in this recipe. Brown the meat before mixing it with the rice.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.
- For a crispy topping: Remove the foil during the last 10 minutes of baking to allow the tomatoes and filling to brown slightly.