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Stuffed tomatoes (Gemista)

12
90′
PRODUCTS USED
CATEGORIES
LENT SUMMER MODERATE MAIN COURSE
INGREDIENTS

12 ripe large tomatoes
16 tbsp glutinous rice
2 bunches of fennel
4 grated carrots
8 finely chopped onions
2 grated artichokes
4 grated zucchinis
2 tsp sugar
2 cups olive oil Horio Koroneiki variety
1/2 tsp oregano
7 large vine leaves
Horio Koroneiki variety olive oil for baking
Salt, pepper

EXECUTION
  1. Rinse and cut open the tomatoes, removing their cup with a knife.
  2. Carefully remove their flesh with a spoon.
  3. Sprinkle the empty tomatoes with some salt and turn them upside down to drain their liquid.
  4. Melt tomatoes’ flesh and put in a deep bowl, along with Horio Koroneiki variety olive oil, onions, carrots, artichokes, zucchinis, fennel, rice, oregano, sugar, salt and pepper. Mix.
  5. With this mixture, fill the empty tomatoes and shut them with their cup.
  6. Place them in a pan and spread vine leaves atop, so that tomatoes don’t get burned.
  7. Grate a large tomato over the pan, sprinkle with Horio Koroneiki variety olive oil and bake in preheated oven at 150C for 1 ½ hour.
  8. 15 minutes before the end, remove vine leaves and leave the food in the oven until tomatoes turn slightly brown.
  9. Serve warm or at room temperature.
SEE ALSO
Orange-Cookies
15
20′
Leg-of-lamb-stuffed-with-Horio-Myrodato-and-garlic
8
75′
Spicy-pie-with-ham-and-Horio-feta-cheese
8
60′
SEE ALL RECIPES
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