Gemista (Stuffed Tomatoes) and a Well Balanced 3 Course Meal

Gemista, means ?filled? or ?stuffed? vegetables such as, peppers, eggplants, courgettes, onions etc. The filling can be a meat based one, usually with minced beef and rice but I always prefer to make them vegetarian.

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 dish. I really don?t mind baking during summer and if it?s unbearably hot, I prepare them in the evening and bake them early in the morning or just have the air-conditioning on. Although there are tomatoes year round now with the green houses, I seldom make them during winter, except maybe during Lent when we need to eat a variety of vegetarian dishes.

Sometimes, I add thin slices of potatoes in between the gaps but as potatoes usually take more time to cook, I end up by over baking them, so now I prefer to half bake the potatoes separately in parchment paper, adding the same seasoning, and then add them to cook together.

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 :)  Unfortunately, this is something I now have to avoid.

Gemista (stuffed tomatoes) ? Greek Recipe, by Ivy

Preparation time: 30 minutes

Cooking time: 1 hour 30 minutes

Serves: 4 - 5

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 pepper

1

Tbsp

Raisins (optional)

2

Large

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.

3.

Put the tomatoes in a baking dish and sprinkle some salt inside the cavity of the tomatoes.

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. Cover the tomatoes with the lid.

9.

Add the potatoes, the remaining olive oil and 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.

I am sending this recipe to Yasmeen of Health Nut, for her event Well Balanced 3 Course Meals.  I have already posted the starter, Fetatziki and the Apricot Meringue Dessert. In this picture the dessert is mpezes (meringue) with yoghurt mixed with whipping cream and Cherry Spoon Sweet.

a2a_linkname="Gemista (Stuffed Tomatoes) and a Well Balanced 3 Course Meal";
a2a_linkurl="http://kopiaste.org/2009/07/gemista-stuffed-tomatoes-and-a-well-balanced-3-course-meal/";