Stuffed Tomatoes (Gemista) GF VG
Recipe / Naomi sherman
This classic dish of rice-stuffed tomatoes combines the sweetness of tomatoes with the saltiness of olives and the crunch of pine nuts. Baked to perfection in a juicy sauce, it’s perfect as a starter, or serve with extra vegetables for a main course.
Makes: 8
8 large tomatoes
60mL olive oil
3 tsp minced garlic
1 onion, diced
400mL tomato puree
125g rice
½ cup parsley, chopped
½ cup mint, chopped
¼ cup dill, chopped
1 tsp salt
½ tsp black pepper
125mL vegetable broth
50g pine nuts
80g olives, chopped
Sauce
Retained tomato flesh
125mL vegetable broth
¼ tsp oregano
½ tsp minced garlic
1. Preheat the oven to 200°C.
2. Slice the tops off the tomatoes and set them aside.
3. Very carefully, scoop out the inside flesh and set it aside in a bowl.
4. Place the tomatoes into a small baking dish.
5. Heat the olive oil in a fry pan over medium-high heat. Add the garlic and onion and cook for 5 mins until softened.
6. Add the tomato purée, rice, herbs and vegetable broth and stir well. Bring to the boil then let simmer for 5 mins, or until the rice is half-cooked.
7. Add the salt and pepper and stir. Remove from the heat and allow to cool.
8. Using a food processor, purée the reserved tomato flesh and add the vegetable broth, oregano and garlic.
9. Carefully spoon the rice into the tomatoes and place their tops back on.
10. Pour the sauce around the
