Gemista, means “filled” or “stuffed” vegetables such as, peppers, eggplants, courgettes, onions etc. The filling can be a meat based one, usually with minced beef and rice but I always prefer to make them vegetarian.
Gemista fall under the category ladera or “oily” food, as we call them but my version is a much lighter one, using not too much oil and are mostly “saucy” than “ladera”. The normal amount of oil used would be at least twice the quantity I use.
Gemista is a summer food, since it is the time when the tomatoes are ripe and as they are a light food they can be consumed during hot Mediterranean temperatures, as a slightly hot or cold dish. I really don’t mind baking during summer and if it’s unbearably hot, I prepare them in the evening and bake them early in the morning or just have the air-conditioning on. Although there are tomatoes year round now with the green houses, I seldom make them during winter, except maybe during Lent when we need to eat a variety of vegetarian dishes.
Sometimes, I add thin wedges of potatoes in between the gaps but as potatoes usually take more time to cook, I end up by over baking them, so now I prefer to half bake the potatoes separately in parchment paper, adding the same seasoning, and then add them to cook together. Another alternative would be, when the tomatoes are ready, remove them and continue cooking the potatoes.
Gemista are one of my favourite dishes as it is a combination of so many tastes and aromas. Vegetables, oil, rice, potatoes, parsley and mint are mingled in our palate and all the sweet juices from the fresh ripe tomatoes and raisins should be mopped off the plate with fresh hot bread 
Unfortunately, this is something I now have to avoid.
Gemista (stuffed tomatoes) – Greek Recipe, by Ivy
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Serves: 4 – 5
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Ingredients: |
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9 |
Large |
Tomatoes |
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1 |
Medium |
Red onion, finely cut |
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1 – 2 |
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Cloves garlic, finely chopped |
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1/3 |
Cup |
Olive oil, divided |
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150 |
Grams |
Short-grained rice (Carolina or arborio) or 1 heaped tablespoon for each tomato |
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½ |
Cup |
Parsley |
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2 |
Tbsp |
Fresh oregano (optional) |
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1 |
Tbsp |
Dried mint |
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Salt and freshly ground black pepper |
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1 |
Tbsp |
Raisins (optional) |
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2 |
Large |
Potatoes (optional), cut into thin wedges, seasoned with salt, pepper and dried oregano |
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Directions: |
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1. |
Wash tomatoes and cut a horizontal slice off the bottom side of the tomato (not where the stem is) but do not cut entirely. |
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2. |
With a teaspoon, scoop out the contents of the tomato into a food processor and then blend them. |
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3. |
Put the tomatoes in a baking dish and sprinkle some salt inside the cavity of the tomatoes. |
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4. |
Heat a few tablespoons of olive oil in a non stick sautéing pan and sauté the onions and garlic until translucent then add the rice and mix. |
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5. |
Season with salt and pepper and add the fresh oregano and mint. |
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6. |
Add half of the blended tomatoes, lower heat and mix for five minutes stirring occasionally. |
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7. |
Add the parsley, mix in and remove from the heat. |
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8. |
Fill in the tomatoes by ¾ full, leaving room for the uncooked rice to expand. Cover the tomatoes with the lid. |
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9. |
Add the potatoes, the remaining olive oil and blended tomatoes. (No water should be added) |
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10. |
Preheat oven at 180 degrees C. |
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11. |
Bake for about 1 hour thirty minutes. Baste the vegetables at least twice, in order to keep them moist on the top. |
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12. |
Serve with feta. |
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Note: |
In case no potatoes are used the baking time is less. |
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I am sending this recipe to Yasmeen of Health Nut, for her event Well Balanced 3 Course Meals. I have already posted the starter, Fetatziki and the Apricot Meringue Dessert. In this picture the dessert is mpezes (meringue) with yoghurt mixed with whipping cream and Cherry Spoon Sweet.
Tags: healthy, Ladera, nistisima, tomatoes, Vegan, Vegetables, Vegetarian
Ivy, I have Gemista in the oven as I leave this comment…various coloured peppers and tomatoes…the smell is divine!
Great, I think I will try that. It certainly is the season now with all the tomatos I can find at the market.
I really like stuffed tomatoes (and now I’m in love with the word ‘gemista’!). These sound delicious.
When my tomatoes ripen, I will revisit this recipe. Sounds like a perfect summer treat.
I’ve always loved stuffed vegetables! Those tomatoes look really good! Well-balanced indeed…
Cheers,
Rosa
The vegetarian version is my favourite too as this is what my mother always preferred to make…they are very addictive!
This looks great! I love stuffed tomatoes, so this will be a great recipe to try.
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Ivy these stuffed tomatoes look very delicious. And yes, they are so versatile. I love the addition of the raisins.
I agree this does look delicious. Must try it soon.
Lisa Henderson’s last blog post..Chicken Shepherd’s Pie
Oh wow….i wanted to try stuffed tomatoes from so long….these look slightly different from the ones i know…..this version looks completely drool worthy…….yummy feast…nice entry….
Lubna Karim’s last blog post..Jeera-Peas Pulao
this looks delicious ivy!!
must absolutely try!
I also saw the event over at Yasmeen, will try to participate.
baciuss
I love Gemistas! And I don’t mind baking during the summer, I am not a huge fan of hot weather, but I am big fan of baked vegetables
Great recipe!
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I make them meat free too. They taste so good with lots of herbs!
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Lunch time here, & i really could eat all of those. I love the use of raisins.. lending a little bit of sweet. I remember i grandma would sometimes stuff the tomatoes with spiced potatoes, nuts & raisins.
Soma’s last blog post..Chimichurri
This is such a delightful and wonderful recipe…perfect summer treat!
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Thanks so much Ivy,this is totally fulfilling meal! I love the tomatoes stuffed with flavorsome rice,and potatoes baked alongside make a tasty side
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«Pomodori col riso» is how this dish is called in Italy (tomatoes with rice) and I make it often in the summer. No meat with the rice and definitely potatoes. It’s wonderful. It is nice to see how the same dish is part of many traditions around the Mediterranean.
Simona’s last blog post..Novel Food #8: quattro tipi di pane
That is such a satisfying meal…the stuffed tomatoes look yumm!
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Simply awesome preparation. We used to get ‘huge’ tomatoes those days in Bangalore. Mom used to stuff them with either a ‘palav’ or an Indian potato curry. This greek version sounds too tempting – and love the name as well «gemista»
dibs’s last blog post..Vendakkai Masala – Ladies Finger or Okra Masala
Those tomatoes look perfectly cooked/roasted and tasty! They would go well with the fetaziki.