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Greek Stuffed Tomatoes - Gemista

by Loui Liagridonis March 24, 2019

Greek Stuffed Tomatoes - Gemista


8 Tomatoes

1 Large Eggplant

2 Red Onions, Finely Chopped

2 Cloves Garlic, Minced  

1 Zucchini, Chopped

2 Cups Rice, Cooked

1 16 oz Can Chopped Tomatoes

Small Bunch Parsley, Chopped

Small Bunch Mint, Chopped

2 T Tomato Paste

2 t Sugar

2 T Butter


Grovestone Greek Pepper Blend

2 T Lou’s All Purpose Seasoning

Grovestone Extra Virgin Olive Oil

Feta Cheese


Slice tops of the tomatoes and set tops aside. With a spoon, carefully remove the inside of the tomatoes and place in a bowl. Remove the inside of the eggplant, chop and set aside. Season the inside of the tomatoes with a pinch of salt, sugar and a little cube of butter. To prepare the sauce, in a blender or food processor, add flesh of the tomatoes, 5-6 T of olive oil, tomato paste, sugar, salt and pepper. Set aside. For the filling: heat 2-3 fat turns of olive oil in a saucepan, add onions and sauté. Add zucchini and sauté for about a minute more. Add eggplant, garlic sauté until softened. Add rice, canned tomatoes, salt and pepper to taste and Lou’s All Purpose Seasoning. Once liquid is absorbed the stuffing is ready. Remove from heat add fresh herbs. Spoon filling into hollowed out tomatoes, place in a baking dish just large enough to hold them. Pour sauce over tomatoes. Place lids on tomatoes and add 2-3 glasses of water to the baking dish. Cover with foil and bake in preheated 200 degree oven for 60 minutes. About half way through, remove foil and bake until skins look wrinkled and colored.  Serve warm or from the fridge with Feta cheese. Drizzle with a little extra olive oil.

Serves 8.

Loui Liagridonis
Loui Liagridonis

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