Stuffed Tomatoes are another Greek classic that captures the essence of summertime. Brimming with flavor and Mediterranean flair, this dish truly shines during the summer months when fresh, juicy tomatoes are at their peak. Each tomato is stuffed with a fragrant rice filling, and arranged in a baking dish along with some wedges of Yukon Gold potatoes nestled in between.
This recipe came straight out of an old Greek cookbook, that may have been my mother’s, or maybe even my grandmother’s. I kept the recipe mostly true to the original, other than adding a touch of my own flair to suit our tastes and make it our own.
The first small tweak was to switch out white rice for brown. You can go with whichever one tickles your fancy, or why not give another grain a whirl? Something like hearty, chewy farro or protein-packed quinoa could be right up your alley.
I also swapped out the herbs that are typically used in Stuffed Tomato recipes – parsley and/or mint. I’m not really a fan of parsley, and I like to keep my mint reserved for Mojitos. So, instead, I like to use oregano, basil, dill, marjoram, or even thyme. This is your recipe, just use whatever you like best!
I made just tomatoes today, but bell peppers are another classic choice for this dish. Simply cut off the tops, and scoop out any seeds and membranes from the inside of the bell peppers. Then proceed just as you would with the tomatoes.
Stuffed tomatoes (and peppers) are usually served warm, or at room temperature, along with the roasted potatoes, and a chunk of feta (vegan, of course).
Stuffed Tomatoes (Yemista)
- 8 medium ripe tomatoes
- ½ cup olive oil divided
- 1 large onion chopped
- 4 cloves garlic minced
- ¾ cup brown rice
- ¼ cup fresh herbs parsley, mint, dill, basil, marjoram, oregano or thyme
- ½ cup nutritional yeast
- salt & pepper to taste
- 2 tablespoons tomato paste
- 4 medium Yukon gold potatoes
- Preheat the oven to 375℉.
- Slice the tops off the tomatoes. Reserve the tops.
- Score the flesh of the tomato with the tip of a sharp knife. Then, with a small spoon scoop out the flesh into bowl. Be careful not to pierce the skin.
- Place the hollowed out tomatoes in a baking dish. Sprinkle the inside of each with a pinch of salt and pepper. Set aside while you prepare the filling.
- Place the scooped out tomato into a food processor and process until pureed. Set aside.
- Heat a large pan over medium heat. Add two tablespoons of olive oil, and saute the onions and garlic until soft and translucent.Add the rice, tomato pulp and ½ cup of water to the pan. Lower the heat to a simmer, cover and cook for 10-15 minutes until the rice is approximately half way cooked.
- Remove the pan from the heat. Add the herbs, nutritional yeast, and salt & pepper to taste.
- Stuff each of the tomatoes about ¾ full with the rice mixture.
- Place the tops back on each of the vegetables.
- Cut the Yukon Golds into large wedges. arrange the potatoes around the tomatoes.
- Mix the tomato paste with ½ cup of water, and pour over the vegetables in the baking dish.Drizzle everything with the remaining olive oil.
- Place the baking dish in the oven and bake for about 1 and a half hours, or until the rice and potatoes are cooked through.
- Let the stuffed tomatoes cool for at least ½ hour. Serve warm, or at room temperature.