GREEK STUFFED TOMATOES
Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice. If you can't tolerate gluten, use the rice; if you can and prefer a whole grain, use the bulgur.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h
Yield Serves six
Number Of Ingredients 9
Steps:
- Prepare the tomatoes. With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o'-lantern, leaving them intact so that you can replace them when you bake the tomatoes. Cut away the woody core, and reserve the tops. Using a small spoon, preferably a grapefruit spoon, scoop out the insides of the tomatoes. Place a strainer over a bowl, and rub the seed pods against the strainer. Discard the seeds. Finely chop the pulp. Add to the bowl with the juice. Salt the tomato shells, place them upside down on a rack set on a baking sheet, and let drain while you prepare the remaining ingredients.
- Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to the bowl with the tomato pulp. Add the garlic, mint, parsley or dill, and rice or bulgur. Season generously with salt and pepper. Stir in 2 tablespoons of the olive oil and let sit for 30 minutes.
- Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Fill the tomatoes almost to the top with the stuffing, and replace the caps. Place in the oiled baking dish. Drizzle on the remaining oil. Place in the oven, and bake 45 minutes to an hour until the tomatoes are almost collapsing. Remove from the heat, and allow to cool to room temperature or serve hot.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams
STUFFED TOMATOES
A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
- Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)
Make and share this Yemista (Greek Stuffed Tomatoes and Peppers) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
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.
GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)
This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!
Provided by Denise Phillips Sarigianopoulo
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
- Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
- Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
- Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 28.5 g, Cholesterol 44.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 13 g, SaturatedFat 6.7 g, Sodium 411.9 mg, Sugar 5.4 g
GREEK STUFFED TOMATOES
There is no particular cultural derivation for stuffed tomatoes, but the combination of lamb, oregano and feta will hopefully transport you to a sunny Greek isle. The tomatoes should be on the small side for beefsteak, so they can be packed closely together in the baking dish to prevent their sides from splitting.
Provided by English_Rose
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a tablespoon of olive oil in a large frying pan over a medium heat.
- Add the garlic and cook for a moment until aromatic, then add the oregano and stir.
- Add the lamb, season and fry, stirring often, until it changes colour.
- Add the wine, turn the heat up and cook until all the liquid evaporates. Transfer the lamb to a large bowl with a slotted spoon to drain the fat and leave to cool.
- Remove a lid from each tomato and either discard or keep for the stockpot. Using a spoon, scoop out the insides, reserving them in a bowl.
- Purée these in a food processor with a little salt, pepper and sugar. Sprinkle the inside of each tomato with a little sugar and place upside down on a double layer of kitchen paper to drain for 20 minutes while you finish preparing the stuffing.
- Stir the breadcrumbs, the eggs and feta into the lamb, then stuff this into the tomatoes, levelling off the surface at the top.
- Over a medium heat, pour 3 tablespoons of olive oil into a large cast-iron casserole that will hold the tomatoes snugly in a single layer (this helps to contain their sides as they cook).
- Add half the tomatoes, stuffed-side down, and cook for about 5 minutes until the stuffing goes a deep gold, then loosen them with a palette knife or spatula, gently turn the right way up, and transfer to a plate while you cook the rest in the same way.
- Arrange all the tomatoes stuffed-side up in the casserole.
- Spoon 1 2/3 cups of the reserved tomato purée around the tomatoes, bring it to a simmer and then cook, uncovered, over a very low heat for approximately 1½ hours, until it forms a rich, well-reduced sauce.
- Remove from the heat and leave to stand for 15 minutes.
- Serve hot or at room temperature, drizzled with a little olive oil and scattered with parsley.
Nutrition Facts : Calories 781.3, Fat 55.4, SaturatedFat 22.4, Cholesterol 235.3, Sodium 961.6, Carbohydrate 30.5, Fiber 6, Sugar 14.2, Protein 35.1
GREEK STUFFED TOMATOES
All the ingredients of a Greek salad stuffed in a baked tomato shell. Serve with your favorite lamb dish, or as an appetizer.
Provided by Michael Foreman
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice tomatoes in half, scoop out seeds, and place in a baking dish sliced-side up. Sprinkle with and salt and pepper . Bake for 5 minutes. Remove tomatoes from oven, drizzle with olive oil, and bake an additional 10 minutes.
- While baking tomatoes, mix together cucumber, yogurt, olives, basil, and sugar. Stir in feta cheese. Season to taste with salt and pepper.
- Remove tomatoes from oven, fill with cucumber mixture, and sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 10.4 g, Cholesterol 34.3 mg, Fat 17.5 g, Fiber 1.5 g, Protein 7.6 g, SaturatedFat 6.9 g, Sodium 1037.1 mg, Sugar 6 g
More about "greek stuffed tomatoes recipes"
THE BEST AUTHENTIC GREEK STUFFED TOMATOES-GEMISTA
From olivetomato.com
5/5 (16)Category Dinner, EntreeCuisine Greek, Mediterranean, VeganTotal Time 2 hrs 15 mins
- Wash the tomatoes and peppers. For the peppers cut around the stem and empty the inside of the pepper. For the tomato cut around the base (the bottom part) not the stem part and empty the tomato with a spoon. Put these pieces of tomato in a separate bowl along with the juices. Make tiny slits on the inside bottom of the peppers and tomatoes (not all the way through)
- Place the empty tomatoes and peppers along with their caps n a large pan about 3 inches deep.
BEST GREEK STUFFED TOMATOES (GEMISTA)- TUTORIAL
From themediterraneandish.com
4.9/5 (21)Total Time 1 hr 55 minsCategory EntreeCalories 273 per serving
GREEK-STYLE STUFFED TOMATOES - FORKS OVER KNIVES
From forksoverknives.com
5/5 (2)Total Time 1 hr 15 minsEstimated Reading Time 2 mins
GREEK-STYLE STUFFED TOMATOES RECIPE | WAITROSE
From waitrose.com
GEMISTA: BAKED GREEK STUFFED TOMATOES RECIPE
From wholesomeyum.com
GREEK STUFFED TOMATOES - HEATHER CHRISTO
From heatherchristo.com
GEMISTA - GREEK STUFFED TOMATOES & PEPPERS - THE GREEK …
From thegreekfoodie.com
GREEK STUFFED TOMATOES WITH MEAT AND RICE - LEMON …
From lemonandolives.com
GREEK RICE-STUFFED TOMATOES | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
SIMPLEST GREEK STUFFED TOMATOES [VEGAN] - ONE GREEN …
From onegreenplanet.org
GEMISTA RECIPE (GREEK STUFFED VEGETABLES) - MY GREEK …
From mygreeksalad.com
GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS …
From mygreekdish.com
STUFFED ROLLED BAVETTE | SEARED BY GENEVIEVE TAYLOR
From coolfooddude.com
RECIPE FOR GREEK STYLE STUFFED TOMATOES
From greekboston.com
VEGAN GREEK STUFFED TOMATOES YEMISTES RECIPE
From greekboston.com
GREEK STUFFED TOMATOES RECIPE | MYRECIPES
From myrecipes.com
PALEO GREEK STUFFED TOMATOES (GEMISTA) - GALLAXY GASTRONOMY
From gallaxygastronomy.com
GREEK STUFFED TOMATOES - SPRINKLESANDSEASALT.COM
From sprinklesandseasalt.com
STUFFED TOMATOES | THE GREEK VEGAN
From thegreekvegan.com
GREEK STUFFED TOMATOES WITH RICE AND QUINOA | MINUTE® RICE
From minuterice.com
GEMISTA: GREEK STUFFED TOMATOES & PEPPERS CLASSIC COMFORT FOOD
From youtube.com
ALL ABOUT GREEK STUFFED VEGETABLES - DIANE KOCHILAS
From dianekochilas.com
YEMISTA RECIPE: THE BEST AUTHENTIC GREEK STUFFED TOMATOES
From thegreekdeli.com
GREEK STUFFED TOMATOES (GEMISTA/YEMISTA) | OLIVE & MANGO
From oliveandmango.com
GREEK STUFFED PEPPERS & TOMATOES - MEDITERRANEAN LIVING
From mediterraneanliving.com
GREEK STUFFED TOMATOES RECIPE - FEED YOUR SOLE
From feed-your-sole.com
GREEK STUFFED PEPPERS AND TOMATOES - BELGIAN FOODIE
From belgianfoodie.com
GREEK STUFFED TOMATOES WITH RICE (VEGETARIAN YEMISTA)
From feedmephoebe.com
THE TASTIEST GEMISTA (GREEK STUFFED PEPPERS AND TOMATOES)
From scrummylane.com
GREEK STUFFED TOMATOES - MEDITERRANEAN RECIPES
From fooddiez.com
VEGETARIAN GREEK STUFFED TOMATOES (GF + VEGAN OPTIONAL)
From alphafoodie.com
HOW TO MAKE GREEK-STYLE STUFFED TOMATOES - THE INDEPENDENT
From independent.co.uk
GREEK STUFFED TOMATOES | FOODTALK
From foodtalkdaily.com
GREEK STUFFED TOMATOES - LUDA
From luda.ca
GEMISTA RECIPE | STUFFED TOMATOES AND PEPPERS | GREEK FOOD
From thegreekfood.com
YEMISTA - GREEK STUFFED TOMATOES & PEPPERS - HEART HEALTHY GREEK
From hearthealthygreek.com
GREEK RICE-STUFFED TOMATOES - COOL FOOD DUDE
From coolfooddude.com
GREEK RICE-STUFFED TOMATOES - COOL FOOD DUDE
From coolfooddude.com
BEST STUFFED TOMATOES RECIPES | QUICK AND EASY - FOOD NETWORK
From foodnetwork.ca
GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS ... - YOUR …
From yourfoodfantasy.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #vegetables #greek #european #chicken #dietary #one-dish-meal #meat #tomatoes #4-hours-or-less
You'll also love