Gemista Recipes

Steps:

• Oil a 13 x 5 inch baking pan. Set aside.
• Preheat oven to 375 degrees F.
• Place the olive oil into a pot on medium heat.
• Add the sliced onion, stirring unti lightly browned.
• Add the meat, stirring until brown.
• If you are adding cheese, stir it in now.
• Cut the top off each tomato and set "lid" aside. (Make sure you keep the lids.).
• Carefully scoop out tomatoes.
• Put the tomato insides in a blender and pulse once or twice to juice. (Alternatively, they can be grated.).
• Put half the reserved tomato juice, the rice or bulgur, and the mint in the pot with the meat/onion mixture, stir to blend.
• Season with salt and pepper to taste.
• Allow this mixture to stand 5 minutes.
• Carefully fill each tomato with the meat/onion mixture. The total amount will vary according to the size of the tomatoes, but a 3" tomato will take 3 1/2 to 4 tablespoons.
• Place tomatoes in the baking pan and cover each with a "lid.".
• Place the potato pieces in the spaces between the tomatoes, poking them down around and between the tomatoes.
• Combine the remaining tomato juice with 1/8 cup olive oil. Pour this mixture around the vegetables in the pan. (If you have less than 3-4 tablespoons of tomato juice left, add 2 tablespoons of tomato paste.). Stick the garlic around in the liquid.
• Bake on the middle shelf of the oven for an hour. Check the vegetables at this time to see if the tops are burning. If so, you could cover the pan with foil or drizzle some additional olive oil over the veg.
• Continue baking for another 30 minutes to an hour, until potatoes are tender. Turn oven off and allow dish to sit for 15 minutes to cool slightly.
• Remove from oven and set aside at room temperature for another 15 minutes.
• I like the remaining juice drizzled over my vegetables and usually use the cheese, as well.
• Add pine nuts or almonds if you like those.

Steps:

• Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
• Cut off tops of peppers (retain tops) and remove seeds and membrane.
• Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
• Take tomato flesh and process it until pureed.
• Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
• Stuff the vegetables evenly with this mixture.
• Replace tops of tomatoes and peppers.
• Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
• Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
• Turn off oven and leave in for another hour to'mellow' before serving.
• This is best served slightly warm or at room temperature.
• It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
• It will also have yummy juices begging to be mopped up with bits of crusty bread.
• In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
• That way you can have a couple of wedges of potato too.