Gemista

The last gemista of the season. Stuffed tomatoes are quintessentially summer and just don’t make sense in winter. Fitting as today is the first day it has felt a little cooler here in LA! I’ll miss summer foods but am looking forward to eating everything fall and winter at the same time!

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8 large tomatoes
3 tbsp olive oil
1 large onion, grated
8 tbsp medium grain rice (1 heaping spoonful for each tomato)
2 to 3 tsp salt
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 tsp dried oregano
black pepper, to taste
1 large gold potato, peeled and cut into wedges
1/2 cup olive oil
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Working over a large bowl, cut a 'cap' off the top of each tomato. Using a spoon, carefully remove the insides of the tomato, letting all of the juices and insides fall into the bowl below. Reserve each tomato with its cap in a large baking tin or dish (they should fit rather snugly in the dish). Puree the tomato insides and set aside.
Heat 3 tbsp olive oil in a large pan over medium heat. Add onion and cook till soft. Add rice and cook for 1-2 min. Pour in 2/3 of the pureed tomato mixture, then add salt, parsley, mint, oregano, and pepper. Increase heat slightly and simmer till little excess liquid remains. Remove from heat. Taste the mixture - it should taste a little saltier than you like it; if it's not salty to your taste, add a little more salt.
Season the insides of each tomato with salt and pepper. Spoon in the rice mixture, filling each tomato 3/4 full. Replace the cap on each tomato. Arrange the potato slices around and in between the tomatoes on the bottom of the dish. Pour remaining tomato puree over the potatoes, then drizzle the whole lot with the remaining olive oil. Finally, I like to add some freshly ground black pepper over each tomato top.
Bake in a preheated 400 F / 200 C oven for about 90 minutes, or until the tomatoes are wrinkly and the tops are starting to brown. Enjoy at room temperature for best flavor.