Go Back
–+ servings
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.

Greek Stuffed Tomatoes

Traditional Greek stuffed tomatoes (gemista) are ripe tomatoes hollowed and filled with a fragrant mixture of rice, herbs, and olive oil, then slow-baked until tender. This Mediterranean vegetarian classic is simple, aromatic, and perfect for summer meals.
5 from 1 vote
Print Pin
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Keyword: Easy Greek stuffed tomatoes, Greek stuffed tomatoes vegetarian, Greek stuffed tomatoes with ground beef, Stuffed tomatoes recipe Jamie Oliver, Traditional greek stuffed tomatoes, Traditional Greek stuffed tomatoes with rice
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour 45 minutes
Servings: 6 stuffed tomatoes
Calories: 240kcal
Cost: $15

Equipment

  • 1 9x13 inch baking dish (For baking tomatoes evenly)
  • 1 Large mixing bowl (To mix rice filling)
  • 1 Sharp knife (For slicing tomato tops)
  • 1 Spoon (For scooping pulp)
  • 1 Measuring cups & spoons (Accurate ingredient portions)
  • 1 Skillet or sauté pan (To prepare the rice mixture)

Ingredients

Main Ingredients

  • 6 large ripe tomatoes - Firm with flat bottoms
  • 1 cup long-grain rice - Uncooked
  • 1 large onion - Finely chopped
  • 3 cloves garlic - Minced
  • ½ cup olive oil - Divided use
  • ¼ cup fresh parsley - Chopped
  • 2 tablespoon fresh mint - Chopped or more for "Emma’s twist"
  • 1 teaspoon dried oregano
  • — — salt & pepper - To taste

Optional Add-ins

  • ¼ cup pine nuts - Adds crunch
  • ¼ cup raisins - Sweet contrast
  • — — fresh dill - Extra herb flavor
  • — — crumbled feta cheese - Mix in or top before baking

For Serving

  • — — fresh herbs - Garnish
  • — — extra olive oil - Drizzle on top
  • — — lemon wedges - Serve alongside

Instructions

  • Cut off the tops of the tomatoes (save them) and scoop out the pulp and seeds carefully. Chop the pulp and set aside. Lightly salt the insides of the tomatoes.
    Close-up of hands preparing fresh tomatoes by scooping and filling them with a diced tomato mixture on a wooden cutting board.
  • In a skillet, heat half the olive oil over medium heat. Sauté the onion until soft, add garlic for 1 minute, then stir in rice, chopped tomato pulp, herbs, oregano, salt, and pepper. Cook 5 minutes.
  • Spoon the rice mixture into the hollowed tomatoes, filling them about three-quarters full. Place the reserved tomato tops back on. Arrange the tomatoes in a baking dish.
    A baking dish filled with roasted stuffed tomatoes, their tops slightly browned and glistening with olive oil under warm kitchen lighting.
  • Pour remaining olive oil and ½ cup water around the tomatoes. Bake at 375°F (190°C) for 60–75 minutes until tomatoes are tender and rice is cooked.
  • Let the stuffed tomatoes rest 10 minutes before serving. Drizzle with olive oil and garnish with fresh herbs or feta cheese.
    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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1tomato | Calories: 240kcal (12%) | Carbohydrates: 28g (9%) | Protein: 4g (8%) | Fat: 13g (20%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9g | Sodium: 320mg (14%) | Potassium: 580mg (17%) | Fiber: 3g (13%) | Sugar: 6g (7%) | Vitamin A: 950IU (19%) | Vitamin C: 24mg (29%) | Calcium: 35mg (4%) | Iron: 1.2mg (7%)
Tried this recipe?Pin it on @Pinterest