Stuffed Tomatoes (Yemista Ntomátes)

 

Stuffed Tomatoes 

(Yemista Ntomátes)

This picture includes stuffed 

peppers & zucchini with potatoes


Picture compliments of Lia Kakkaris


Bake: 60 min

Prep: 25 min

Serves: 5-6

 

Yemista means “to stuff”. This recipe is for stuffed tomatoes with a meat-rice mixture. Other vegetables such bell peppers or zucchinis may be stuffed and baked.

 

8-10 large tomatoes

1/2 cup fresh flat-leaf parsley, chopped

1 onion, chopped

1/2 cup fresh dill, chopped

1/2 cup olive oil, divided

1 tablespoon dried mint, to taste

2-pounds ground beef

Salt and pepper, to taste

1-8 ounce can tomato sauce

1/8 teaspoon cinnamon (optional)

3/4 cup long grain rice

 

 

Slice the tops off the tomatoes, scoop out flesh and set aside. Sauté onion in 2 tablespoons olive oil; add ground beef and brown. Add the scooped-out tomato flesh, tomato sauce and remaining seasonings to the browned ground beef. Bring to a boil. Add rice and simmer for 10 minutes until juices are absorbed. Stuff tomatoes with meat mixture, put tops back on tomatoes. Place stuffed tomatoes in a large baking dish prepared with a cooking spray. Add enough water to cover the bottom of the dish. Drizzle remaining olive oil over tomatoes. Bake covered with foil at 3500F for 45 minutes. Uncover and bake for another 15 minutes.

Notes:

  1. This recipe may be made as a vegetarian dish with rice and garbanzo beans. https://www.themediterraneandish.com/stuffed-peppers-recipe/
  2. The juice of fresh tomatoes makes them taste so good with your choice of herbs, salt and pepper and olive oil.


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