top of page

Tomato Yemista (Greek Stuffed Tomatoes)



 

INGREDIENTS


Vegetables

  • 1x large Brown/Red Onion

  • ~12 medium Tomatoes (you may need more or less depending on tray size)

  • 500g / 1.1lb Potatoes


Herbs & Aromatics

  • 5 cloves Garlic

  • 1 cup Fresh Parsley/Mint/Dill (any combination of your choice)


Meat

  • 500g / 1.1lb Pork or Beef Mince


Rice

  • 1 cup Arborio Rice (or any other rice of your choice)


For Cooking

  • 3.5tbsp tbsp Extra Virgin Olive Oil

  • 1 tsp Smoked Paprika

  • 1 tsp Dried Oregano

  • 1 tsp Black Pepper

  • Salt


 

METHODS


Step 1: Prepare the ingredients

  • Finely dice onion and set aside

  • Finely chop garlic and set aside

  • Roughly chop fresh herbs and set aside

  • Peel potatoes and cut into wedges. Set aside

  • Slice the tops off each tomato. Scoop out the insides and reserve in a bowl

  • Add the tomato pulp to a processor or blender and blend briefly to chop any large chunks. Set aside

  • Wash the rice 3-4 times and strain


Step 2: Cook the filling

  • Heat a pan over high heat and add 2tbsp olive oil

  • Cook the minced meat on one side until browned

  • Add the diced onion & a pinch of salt. Cook, breaking up the heat as you go, until the onions have softened and the meat is fully cooked

  • Turn the heat to low and add the chopped garlic. Stir for 30-60 seconds, or until aromatic

  • Add the paprika, oregano & black pepper. Stir for another 30-60 seconds

  • Add the washed rice and mix through

  • Add the tomato pulp. Bring to a boil over high heat

  • Turn the heat off and salt to taste

  • Add the chopped herbs and mix through


Step 3: Assembly the tray

  • Lightly salt the inside of each tomato

  • Fill each tomato with the filling and add the tops

  • Place any remaining filling between the tomatoes

  • Lightly salt the sliced potatoes and wedge them between the tomatoes

  • Drizzle 1.5tbsp Olive Oil over the tray and cover with foil

  • Bake, covered, at 180°C / 350°F for ~45-60 minutes, or until the potatoes are fully cooked

  • Bake, uncovered, at 200°C / 400°F for ~45-60 minutes, or until coloured to your liking

  • Remove from the oven and allow to fully cool


Step 4: Serving & storing

  • Evenly distribute between five containers

  • Store in the fridge for up to one week

  • Microwave to reheat, or enjoy cold!


 

VIDEO



NUTRITION


Servings: 5


Nutrition per serving:

  • Calories - 590

  • Protein - 26.7g

  • Carbohydrate - 67.1g

  • Fat - 25.7g

bottom of page