Greek Stuffed Tomatoes (Gemista/Yemista) | Olive & Mango

Step 1

Slice tops of tomatoes and scoop flesh out of tomatoes and reserve.Stand hollowed-out tomatoes in a big baking dish.Make a simple rice, vegetables and herb filling on the stove top. Cook it until the rice is halfway cooked.Stuff vegetables with rice filling. Tuck potato wedges into the spaces between the stuffed veggies or underneath tomatoes.Pour tomato sauce/tomato puree over the top, along with some olive oil then bake. Serve with a big wedge of feta cheese and crusty bread.

Step 2

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.Toss the potatoes in olive oil, pinch of salt and pepper and place in a 9x13 baking pan.Place tomatoes over potatoesPreheat oven to 375°F

Step 3

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

Step 4

Stuff tomatoes then place the top part over themStir 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 blisteredOnce 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!