Photos by MARGIE RAIMONDO
Enjoy a taste of the Greek countryside with these juicy tomatoes stuffed with a savory mix of rice, zucchini, red peppers and fresh herbs. This dish is baked alongside golden potatoes, transforming simple vegetables into a delightful Mediterranean experience. Gemista (or yemista), which means “stuffed” in Greek, is a beloved summer dish that can be enjoyed any time of year. Plump tomatoes are filled with a fragrant blend of rice, chopped zucchini, sweet red pepper and herbs and then roasted until tender. The potatoes are seasoned with lemon, oregano, dried basil and a warm hint of allspice, making this a truly flavorful meal.
INGREDIENTS
For the stuffed tomatoes (gemista):
• 6 large ripe tomatoes
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 cup uncooked rice (short or medium grain)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint or dill
• 1/2 cup olive oil (divided)
• 1/2 cup water
• salt and pepper
For the roasted potatoes:
• 4 medium potatoes, cut into wedges
• juice of 1 lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon allspice
• 1 teaspoon dried basil
• salt and pepper
• extra olive oil
INSTRUCTIONS
1. Prepare the tomatoes: Slice off the tops of the tomatoes (keep as lids). Carefully scoop out the pulp into a bowl, leaving shells intact. Chop the pulp, discarding any tough cores.
2. Make the filling: In a large bowl, combine the rice, onion, garlic, chopped tomato pulp, diced zucchini, diced red pepper, parsley, mint (or dill), half of the olive oil, salt and pepper. Mix well and let sit for 10 minutes to allow the rice to absorb flavors.
3. Stuff the tomatoes: Fill each tomato about 3/4 full with the rice mixture. (It will expand.) Place the stuffed tomatoes in a lightly oiled baking dish and top with their reserved lids.
4. Prepare the potatoes: In a separate bowl, toss the potato wedges with lemon juice, oregano, dried basil, allspice, salt, pepper and a generous drizzle of olive oil. Arrange the potatoes around the stuffed tomatoes in the baking dish.
5. Bake: Pour about 1/2 cup of water into the bottom of the pan. Drizzle everything with the remaining olive oil. Bake at 375 F for about 1 1/2 to 2 hours until the rice is cooked through, tomatoes are tender and potatoes are golden, basting occasionally with pan juices. Add a splash of water if the pan gets dry.
6. Serve: Let cool slightly. This dish is often served warm or at room temperature, which causes the flavors to meld even more beautifully.
Chef’s tip
If you end up with extra filling (which often happens), do not waste it. Spoon it into a small oiled baking dish, drizzle with a little water and olive oil, and bake it alongside the gemista until the rice is tender. The next day, any leftovers make a wonderful warm or cold pilaf — just perk it up with a squeeze of lemon and a sprinkle of fresh herbs.
