Greek Stuffed Tomatoes
Bursting with the vibrant flavors of the Mediterranean, these Greek Stuffed Tomatoes, or "Domates Yemistes," are a wholesome and aromatic vegetarian dish that's perfect for any occasion. Juicy, perfectly ripe tomatoes are hollowed out and filled with a fragrant blend of partially cooked rice, fresh herbs like parsley, dill, and mint, and their own flavorful pulp. As they bake, they are nestled alongside golden potato wedges, soaking up the luscious juices for a hearty and satisfying meal. This classic Greek recipe is lightly seasoned to enhance the natural flavors and drizzled with extra virgin olive oil for a rich finishing touch. Serve warm or at room temperature for a taste of Greece that’s perfect for weeknight dinners or festive gatherings alike!
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 4 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup uncooked long-grain rice
- 1 cup water
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint leaves, chopped
- tomato pulp (reserved from scooped tomatoes)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 potatoes, peeled and cut into wedges
Instructions
Preheat the oven to 375°F (190°C).
Cut off the tops of the tomatoes and set them aside to use as lids. Gently scoop out the tomato pulp with a spoon and reserve it in a bowl, leaving the tomato shells intact. Lightly season the inside of each tomato with a pinch of salt and set them in a baking dish.
In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Stir in the rice and cook for 2-3 minutes, allowing it to toast slightly. Then add the reserved tomato pulp and 1 cup of water. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Simmer until the rice is partially cooked and the liquid is absorbed, about 10 minutes.
Remove the rice mixture from heat and stir in the chopped parsley, dill, and mint. Adjust the seasoning to taste.
Fill each tomato shell with the rice mixture, making sure not to overfill as the rice will expand during cooking. Place the tomato tops back on as lids.
Arrange the potato wedges around the stuffed tomatoes in the baking dish. Drizzle the remaining 1 tablespoon of olive oil over the potatoes and lightly season them with salt and pepper.
Bake in the preheated oven for 50-60 minutes, or until the tomatoes are tender and the potatoes are cooked through, stirring the potatoes halfway through the baking time to evenly coat them in the juices.
Remove from the oven and let cool slightly before serving. Serve warm or at room temperature, drizzled with extra olive oil and garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 271.2 g | 99% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 37.5 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4601 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
