Delicious Greek Stuffed Tomatoes Recipe

Hey there, friend! Let me tell you about the day Emma discovered that tomatoes could be "bowls." We were at our local farmers market when she picked up the biggest, reddest tomato she'd ever seen and asked, "Mom, can we put rice inside this?" That simple question led us to discover Greek stuffed tomatoes - or gemista, as my Greek neighbor She calls them.This traditional Mediterranean dish transforms ripe summer tomatoes into edible bowls filled with herb-scented rice, creating a meal that's both beautiful and surprisingly simple. After years of perfecting this recipe in my kitchen, I'm sharing every trick that makes these Greek stuffed tomatoes taste like you've been cooking them your whole life.

Greek Stuffed Tomatoes Recipe -style baked stuffed tomatoes with golden breadcrumb and feta topping, garnished with fresh basil and black olives in a ceramic dish.

Why I Love This Greek Stuffed Tomatoes Recipe

This recipe saved my sanity during that crazy summer when Emma decided she was "only eating red foods." While I was panicking about nutrition, these stuffed tomatoes became my secret weapon - she got vegetables, whole grains, and herbs all disguised in her favorite color. But beyond the mom win, I genuinely fell in love with how forgiving this dish is. You can't really mess it up! Too much rice? It'll still taste great. Forgot an herb? Use what you have. Emma once added cinnamon because she thought it was oregano, and we discovered a new family favorite twist.

What really gets me is how this Mediterranean dish makes your kitchen smell absolutely incredible while it bakes. That combination of tomatoes, olive oil, and fresh mint fills the house with summer sunshine - Emma literally runs to the kitchen when she smells it now. Plus, these vegetarian Greek stuffed tomatoes make people think you're a fancy chef when really, you just stuffed some vegetables and let the oven do the work. The best part? They taste even better the next day, which means make once, enjoy twice. That's real magic for busy families!

Jump to:

Why I Love This Greek Stuffed Tomatoes Recipe
Ingredients for Traditional Greek Stuffed Tomatoes
How to Make Greek Stuffed Tomatoes Step by Step
Smart Swaps for Greek Stuffed Tomatoes
Greek Stuffed Tomatoes Variations
Equipment For Greek Stuffed Tomatoes
Storing Your Greek Stuffed Tomatoes
Top Tip
How My Neighbor's Dish Became a Household Staple
FAQ
Summer Vegetables Made Simple!
Related
Pairing
Greek Stuffed Tomatoes

Ingredients for Traditional Greek Stuffed Tomatoes

Main Ingredients:

6 large ripe tomatoes
1 cup long-grain rice
1 large onion, finely chopped
3 garlic cloves, minced
½ cup olive oil
¼ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 teaspoon dried oregano
Salt and pepper to taste

Optional Add-Ins:

¼ cup pine nuts
¼ cup raisins
Fresh dill
Crumbled feta cheese

For Serving:

Fresh herbs
Extra olive oil
Lemon wedges

See recipe card for quantities.

How to Make Greek Stuffed Tomatoes Step by Step

Prep the Tomatoes:

Cut tops off tomatoes and save them
Scoop out pulp and seeds carefully
Chop pulp and set aside
Salt insides lightly

Close-up of hands preparing fresh tomatoes by scooping and filling them with a diced tomato mixture on a wooden cutting board.

Make the Filling:

Sauté onion in olive oil until soft
Add garlic for 1 minute
Mix in rice and coat with oil
Add chopped tomato pulp
Stir in herbs and seasonings
Cook 5 minutes

Assemble and Bake:

Bake at 375°F for 60-75 minutes
Fill tomatoes three-quarters full
Place tomato tops back on
Arrange in baking dish
Pour water and olive oil around them

A baking dish filled with roasted stuffed tomatoes, their tops slightly browned and glistening with olive oil under warm kitchen lighting.

Smart Swaps for Greek Stuffed Tomatoes

Healthier Options:

Brown rice → White rice (add 15 minutes baking)
Quinoa → Rice (same measurements)
Less oil → Use vegetable broth

Flavor Twists:

Different herbs → Try basil or cilantro
Ground beef → Keep vegetarian (traditional Greek stuffed tomatoes with ground beef uses ½ lb)
Feta cheese → Mix into filling or sprinkle on top

Greek Stuffed Tomatoes Variations

Stuffed Peppers Combo:

Use bell peppers alongside tomatoes
Fill same way
Creates colorful Greek stuffed peppers and tomatoes platter

Ground Beef Version:

Brown ½ lb ground beef
Mix with rice filling
Perfect Greek stuffed tomatoes with ground beef

Feta Lovers:

Crumble feta on top before baking
Mix into filling
Greek stuffed tomatoes with feta are extra creamy

Equipment For Greek Stuffed Tomatoes

9x13 baking dish
Large mixing bowl
Sharp knife
Spoon for scooping
Measuring cups

Storing Your Greek Stuffed Tomatoes

Fridge (3-4 days):

Cool completely
Cover tightly
Reheat gently at 325°F
Actually taste better next day

Freezer (Not recommended):

Tomatoes get watery when frozen
Make fresh for best results

Make-Ahead:

Assemble and bake before serving
Prep tomatoes morning of
Keep filling separate

Top Tip

Last summer, Emma was helping me prepare the rice filling for our family’s gemista those beloved Greek stuffed tomatoes that fill the kitchen with the scent of herbs and sunshine. We had everything ready: ripe tomatoes, olive oil shimmering in a pan, and a fresh jar of mint sitting nearby. In one swift, accidental motion, Emma knocked over the entire jar, sending every last leaf tumbling into the bowl. I nearly cried, convinced the dish was ruined.

But Emma, ever calm and cheerful, insisted, “Let’s just mix it really well and see what happens.”To my surprise, that little accident turned into pure magic. The “triple-mint” gemista that came out of the oven was the most aromatic and refreshing version we’d ever made. The vibrant herbiness of the mint perfectly balanced the sweetness of the slow-roasted tomatoes and the tender, seasoned rice.

From that day on, we decided to keep the mistake now we deliberately double (sometimes even triple) the amount of mint, and guests never fail to ask about our secret ingredient. What started as a kitchen disaster became our signature touch, a happy accident we’ll never undo.Our other secret is Emma’s brilliant idea: saving the tomato tops for last. Instead of baking them with the filling, we roast them separately for the final 20 minutes so they become caramelized and crispy. When we place them back on top, they look like tiny golden crowns.

How My Neighbor's Dish Became a Household Staple

Three years ago, our Greek neighbor She noticed me struggling to carry groceries while Emma threw a tantrum about wanting pizza for the fifth night in a row. She smiled, disappeared into her house, and came back with a glass container still warm from her oven. "Try gemista," she said simply. "Even picky children love them."That night changed everything. Emma took one bite of those rice-filled tomatoes and declared them "the best treasure bowls ever." I was stunned - my vegetable-avoiding kid was asking for seconds! The next day, I knocked on She's door begging for the recipe.

She invited us into her kitchen, and for two hours, she taught me every trick her grandmother had taught her. She showed me how to choose tomatoes that stand up straight, how much olive oil really means "enough," and why you must never skip the fresh mint.Now, three summers later, these Greek stuffed tomatoes appear on our dinner table at least twice a month. Emma requests them for her birthday dinner. I make them when friends visit because they look impressive but feel effortless. Last month, She came over for dinner and tasted my version.

FAQ

What is in Greek stuffed tomatoes?

Traditional Greek stuffed tomatoes (gemista) contain a flavorful mixture of rice, onions, garlic, fresh herbs (usually parsley and mint), olive oil, and the scooped-out tomato pulp. The vegetarian version is most authentic, though some families add ground beef. Fresh oregano, salt, and pepper season everything perfectly. The tomatoes bake in olive oil and water, creating a naturally sweet sauce.

What to serve with stuffed tomatoes for dinner?

Greek stuffed tomatoes pair beautifully with simple sides that don't compete with their fresh flavors. I love serving them with crusty bread to soak up the delicious tomato sauce, a simple Greek salad with feta and olives, or roasted potatoes seasoned with lemon and oregano. For a heartier meal, add grilled fish or chicken on the side. Emma's favorite combo is gemista with garlic bread and cucumber yogurt sauce!

What is the appropriate cooking method for tomatoes?

For stuffed tomatoes, slow baking at moderate heat (375°F) is ideal. This allows the rice to cook through while the tomatoes soften without collapsing. The tomatoes need liquid around them - a mix of water and olive oil creates steam that cooks everything evenly. Avoid high heat, which would burn the tops before the filling cooks. The low-and-slow approach lets flavors meld beautifully.

What are the best tomatoes for stuffed tomatoes?

Large, firm beefsteak tomatoes work best for Greek stuffed tomatoes because they hold their shape during long baking. Look for tomatoes with thick walls and flat bottoms so they stand upright without tipping. Heirloom varieties like Brandywine add amazing flavor. Avoid Roma tomatoes - they're too small and have thin walls. The tomatoes should be ripe but still firm enough to handle scooping and filling.

Summer Vegetables Made Simple!

Now you have all the secrets to creating authentic Greek stuffed tomatoes from choosing the juiciest, ripest tomatoes at the market to mastering Emma’s unforgettable extra-mint trick. This beloved Mediterranean classic, known as gemista, is proof that simple, fresh ingredients can come together to make something truly extraordinary. Each tomato is hollowed out and filled with a fragrant mixture of rice, herbs, and olive oil, then baked slowly until tender and bursting with summery flavor.

Craving more Mediterranean flavors? Try our Healthy Green Goddess Salad Recipe that layers eggplant and spiced meat beautifully. Love rice dishes? Our The Best Beef Giouvetsi Recipe In 3 Steps brings similar herb-forward flavors to your table. Want another veggie-forward meal? Our Best Grilled Halloumi Salad Recipe make the perfect side dish!