Greek Stuffed Tomatoes (Gemista)

I’m starting to miss Greece again! 🧿 The sun, the food… So, here’s another attempt at my favourite, stuffed tomatoes! 🐭 Recipe below, check out also my Instagram profile: https://www.instagram.com/miki.the.chef/

🍅Ingredients🍅
– 100 g rice
– 600 g medium-large tomatoes
– ½ red onion, finely chopped
– 5 tbsp extra virgin olive oil
– 100 g zucchini, cubed
– 2 garlic cloves, minced
– 1 tbsp tomato purée
– 2 tbsp chopped mint leaves
– 2 tsp oregano

🍅Procedure🍅
1. Preheat the oven to 160°C.
2. Boil the rice, only “al dente”.
3. Cut the tops off the tomatoes, then use a teaspoon to scoop out the insides (keep that for later. Arrange in a baking tin.
4. Fry the onion in 2 tbsp oil in a pan over a low-medium heat.
5. Add the zucchini, cook for 5 minutes.
6. Add the garlic and tomato purée.
7. Remove from the heat, stir in the herbs and season.
8. Spoon the rice mixture into the tomatoes
9. Drizzle with the remaining oil and bake for 1 hour, until very tender and the rice is cooked through.