stuffed tomatoes

Gemista (stuffed tomatoes)  

– Greek Recipe, by Anna

Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
Ingredients:

9 Large Tomatoes
1 Medium Red onion, finely cut
1 – 2 Cloves garlic, finely chopped
1/3 Cup Olive oil, divided
150 Grams
Short-grained rice (Carolina or arborio) or 1 heaped tablespoon for each tomato
½ Cup Parsley
2 Tbsp Fresh oregano (optional)
1 Tbsp Dried mint
Salt and freshly ground black peppe
1Tbsp Raisins (optional)
2Large Potatoes (optional), cut into thin wedges, seasoned with salt, pepper and dried oregano
Directions:
1. Wash tomatoes and cut a horizontal slice off the bottom side of the tomato (not where the stem is) but do not cut entirely.
2.With a teaspoon, scoop out the contents of the tomato into a food processor and then blend them. During winter I also add 1 tbsp tomato paste.
3. Put the tomatoes in a baking dish and sprinkle some salt inside the cavity of the tomatoes. If the tomatoes are tart, sprinkle a pinch of sugar as well.
4. Heat a few tablespoons of olive oil in a non stick sautéing pan and sauté the onions and garlic until translucent then add the rice and mix.
5. Season with salt and pepper and add the fresh oregano and mint.
6. Add half of the blended tomatoes, lower heat and mix for five minutes stirring occasionally.
7. Add the parsley, mix in and remove from the heat.
8. Fill in the tomatoes by ¾ full, leaving room for the uncooked rice to expand. Add a couple tablespoons tomato puree on top of the rice and cover the tomatoes with the lid.
9. Add the potatoes, the remaining olive oil and remaining blended tomatoes.(No water should be added)
10. Preheat oven at 180 degrees C.
11. Bake for about 1 hour thirty minutes. Baste the vegetables at least twice, in order to keep them moist on the top.
12. Serve with feta.
Note:
In case no potatoes are used the baking time is less.

Gemista fall under the category ladera or “oily” food, as we call them but my version is a much lighter one, using not too much oil and are mostly “saucy” than “ladera”. The normal amount of oil used would be at least twice the quantity I use.

Gemista is a summer food, since it is the time when the tomatoes are ripe and as they are a light food they can be consumed during hot Mediterranean temperatures, as a slightly hot or cold  vegetarian dishes.

Gemista are one of my favourite dishes as it is a combination of so many tastes and aromas. Vegetables, oil, rice, potatoes, parsley and mint are mingled in our palate and all the sweet juices from the fresh ripe tomatoes and raisins should be mopped off the plate with fresh hot bread...

KALI OREXI