Recipe: Yemistes Domates | Greek Baked Tomatoes with Nutty Rice Filling

Yemistes Domates (Greek Baked Tomatoes with Nutty Rice Filling) | Heat in The Kitchen | Greek Recipes

This recipe is from Greece, and my friend Lia introduced me to these. Nice one, Lia! 🙂

Feel free to browse recipes from our Retro Recipes series. You might also like our Stuffed Tomatoes recipes here and here. Or you might like to browse Tomato recipes here and here. Check out our easy Autumn recipes here and here.

Yemistes Domates (Greek Baked Tomatoes with Nutty Rice Filling)

Lia, my flat mate, cooked this with Greek Rice Pudding, as her first contribution to the cooking in her new abode! What a hit! This recipe serves 5 or 6.

10 medium tomatoes 2 Tblspn Olive oil 1 large onion, chopped finely
0.25 cup currants 0.25 cup pine nuts 150 g (0.75 cups) short grain rice
1 cup water 1 Tblspn fresh dill, chopped 1 Tblspn fresh thyme leaves
1 Tblspn fresh parsley, chopped sea salt and freshly ground black pepper

Beforehand: Cut tops from tomatoes and reserve. Spoon pulp, seeds and juice into a bowl and mash. Reserve 1.5 cups of the pulp mixture.

Heat the oil in a pan, add the onion, cook, stirring until onion is soft. Add the currants, nuts, rice and water, and simmer, covered, for 6 – 8 minutes. Remove the pan from the heat, stir in the chopped herbs and reserved tomato pulp mixture, and season with salt and pepper.

Divide rice mixture between the tomato shells, and place the tops of the tomatoes on top of the stuffed tomatoes. Place in and oven proof dish.

At the time: Heat the oven to 180C. Place enough boiling water in the oven proof dish to come 1cm up the sides of the tomatoes. Bake, uncovered, for 40 minutes or until the tomatoes are slightly browned and heated through.

Serve with a Greek Salad containing at least cucumber, olives and feta.

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Browse some of the Early Autumn recipes

 

 

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