Tomates Yemistes (Stuffed Tomatoes)

Tomates Yemistes is a beloved Greek dish that transforms simple ripe tomatoes into a culinary delight. These hollowed-out tomatoes are filled with a savory mixture of short-grain rice, currants, pine nuts, and fresh herbs like parsley and mint. The filling is lightly sautéed and simmered before being nestled back into the tomato shells. Baked in a bath of tomato pulp and white wine, the flavors meld beautifully, resulting in a tender, juicy appetizer. This dish is perfect for summer gatherings, Mediterranean-themed parties, or as a light, vegan-friendly starter. It offers a wonderful balance of sweet, savory, and herbal notes.

Cooking Method: Baking, Boiling, Frying, Stewing

Cuisine: Greek

Courses: Appetisers

Difficulty: Advanced

Servings: 4

Calories: 160

Dietary: Vegan

Description

Tomates Yemistes is a beloved Greek dish that transforms simple ripe tomatoes into a culinary delight. These hollowed-out tomatoes are filled with a savory mixture of short-grain rice, currants, pine nuts, and fresh herbs like parsley and mint. The filling is lightly sautéed and simmered before being nestled back into the tomato shells. Baked in a bath of tomato pulp and white wine, the flavors meld beautifully, resulting in a tender, juicy appetizer. This dish is perfect for summer gatherings, Mediterranean-themed parties, or as a light, vegan-friendly starter. It offers a wonderful balance of sweet, savory, and herbal notes.

Ingredients

Ripe tomatoes
Onion, chopped
Pine nuts (optional)
Short grain rice
Currants
Hot water
Chopped parsley
Chopped mint
Sugar
Salt
Freshly ground pepper
Olive oil (divided)
Dry white wine or water

Directions

1
Preheat oven to 180°C (350°F).
2
Slice the tops off the tomatoes and set them aside as lids. Scoop out the pulp and seeds, being careful not to puncture the tomato walls. Sprinkle the inside of the tomato shells with a little sugar and set aside.
3
Place the scooped-out tomato pulp in a saucepan with salt, pepper, and 1/2 teaspoon sugar. Simmer until soft, then press through a sieve to create a smooth puree. Reserve this puree.
4
Heat half of the olive oil in a skillet over medium heat. Add the chopped onion and fry gently until transparent.
5
Add the pine nuts (if using) to the onion and cook for another 5 minutes, stirring frequently to prevent burning.
6
Stir in the rice, currants, hot water, parsley, and mint. Season with salt and pepper to taste.
7
Bring the mixture to a boil, then cover and simmer gently for 10 minutes, or until the liquid is absorbed and the rice is tender.
8
Fill the hollowed tomatoes with the rice mixture, leaving a small space at the top to allow for swelling during baking.
9
Place the stuffed tomatoes in an ovenproof dish. Replace the tomato tops.
10
Combine the reserved tomato puree with an equal amount of water or dry white wine. Pour this mixture into the baking dish around the tomatoes.
11
Drizzle the remaining olive oil over the tomatoes.
12
Bake uncovered in the preheated oven for 30 minutes, or until the tomatoes are tender and the filling is hot.
13
Serve hot or at room temperature.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 160kcal

% Daily Value *
Total Fat 4g7%
Saturated Fat 0.5g3%
Sodium 50mg3%
Total Carbohydrate 25g9%
Dietary Fiber 2g8%
Sugars 8g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/tomates-yemistes-stuffed-tomatoes/