Gemista Stuffed Tomatoes

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: baking dish

2. Step 2

   Slice a lid from the top of each tomato. Scoop the flesh and juices into a mixing bowl, leaving sturdy tomato shells, and retain the lids.

   Ingredients used: 6.0 piece Tomato

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

3. Step 3

   Season the insides of the tomato shells with ⅜ tsp (2 gr) salt and the sugar. Finely chop the reserved tomato flesh in its bowl.

   Ingredients used: 2.0 gr Salt, 4.0 gr Sugar

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

4. Step 4

   Heat 2 tbsp (30 ml) olive oil in a saucepan over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 150.0 gr Yellow Onion

   Cookware: saucepan, spoon

5. Step 5

   Add the garlic and cook briefly until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: saucepan, spoon

6. Step 6

   Stir in the rice, tomato paste, reserved chopped tomato flesh, and 6 ¾ tbsp (100 ml) water. Simmer over low heat, stirring occasionally.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 gr Short Grain Rice, 20.0 gr Tomato Paste, 100.0 ml Water

   Cookware: mixing bowl, saucepan, spoon

7. Step 7

   Remove the saucepan from the heat. Stir in the parsley, mint, ⅞ tsp (5 gr) salt, and black pepper.

   Ingredients used: 10.0 gr Fresh Mint, 2.0 gr Ground Black Pepper, 20.0 gr Parsley, 5.0 gr Salt

   Cookware: saucepan, spoon

8. Step 8

   Arrange the potato wedges in the baking dish and toss them with 1 ¼ tbsp (20 ml) olive oil and ½ tsp (3 gr) salt.

   Ingredients used: 20.0 ml Extra Virgin Olive Oil, 600.0 gr Potato, 3.0 gr Salt

   Cookware: baking dish, spoon

9. Step 9

   Set the tomato shells among the potatoes. Fill each shell about three-quarters full with the rice mixture, then replace the tomato lids.

   Cookware: baking dish, saucepan, spoon

10. Step 10

    Pour ¾ cup (200 ml) water around the tomatoes and potatoes, then drizzle everything with the remaining 2 ¾ tbsp (40 ml) olive oil. Cover the baking dish.

    Ingredients used: 40.0 ml Extra Virgin Olive Oil, 200.0 ml Water

    Cookware: baking dish

11. Step 11

    Bake the covered gemista at 190°C until the rice begins to soften.

    Timer: 45 min (fixed)

    Cookware: baking dish

12. Step 12

    Uncover and continue baking at 190°C until the tomatoes are browned, the potatoes are tender, and the rice is fully cooked.

    Timer: 35 min (fixed)

    Cookware: baking dish

13. Step 13

    Rest the gemista before serving warm or at room temperature.

    Timer: 15 min (fixed)

    Cookware: baking dish