Stuffed tomatoes

by Diana Moutsopoulos

Stuffed tomatoes = summer ❤️☀️🍅
It's taken me years to get my Gemista to the level of perfection that is my aunt Magda's. I'm almost there! 


#RECIPE:
12 tomatoes
1/2 cup olive oil
1 onion, grated
1 small bunch mint, chopped
1 small bunch parsley, chopped
2 teaspoons dried oregano
12 tablespoons medium grain rice
1-2 potatoes, peeled and cut into eighths
METHOD:
Cut a cap off of each tomato. Scoop insides out into a bowl. Purée tomato flesh. Set aside.
Cook the onion gently in half the oil till soft. Add the rice and herbs and stir to coat in oil, then add about half of the puréed tomatoes. Season well with salt and pepper (use more salt than you think it needs). Cook gently for a few minutes, then spoon mixture into tomatoes so that each tomato is about 2/3 full. Replace the caps.
Arrange potatoes around the pan. Pour over the remaining tomato and oil. Season with salt and pepper.
Bake in a preheated 375 F / 190 C oven till tomatoes are wrinkly and browned. Enjoy at room temperature.

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