Greek Stuffed Tomatoes Recipe

Mediterranean Stuffed Tomatoes with Rice The …

WebSep 25, 2018 · Add the chopped tomato pulp, the Floating Leaf rice blend, and the vegetable broth and bring it to a boil. Boil for 5 minutes then …

Rating: 5/5(27)
1. Cut the tops off the tomatoes, use a small spoon to scoop out the centers, then place them in a baking dish. Reserve the tops and insides of the tomatoes.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic and cook for 1 minute more.
3. Add the chopped tomato pulp, the Floating Leaf rice blend, and the vegetable broth and bring it to a boil. Boil for 5 minutes then reduce the heat to low, cover the skillet, and cook for 20 minutes.
4. Preheat your oven to 375 degrees.

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Gemista recipe (Greek Stuffed Tomatoes and Peppers …

WebMay 13, 2013 · Start by preparing the sauce for your gemista. In a blender, combine the pulp of the tomatoes, 5-6 tablespoons of olive oil, tomato …

Rating: 4.8/5(512)
1. To prepare this delicious Greek stuffed tomatoes recipe, start by washing thoroughly your vegetables. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside. Place the empty vegetables on a large baking tray. Try to leave the vegetables as thin as possible, leaving just a little of the flesh, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
2. Prepare the sauce for the Gemista. In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.
3. Prepare the filling for the Gemista. In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs.
4. If you prefer your gemista spiced up with some meat, try sizzling 250grams (8.8oz) of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, until it becomes transculent. Pour in 1 tin chopped tomatoes and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs

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Gemista (Greek Stuffed Tomatoes) • Curious Cuisiniere

WebNov 8, 2021 · Preheat oven to 350F. Heat 1 tsp olive oil in a large sauté pan. Add onions and sauté for 3-5 minutes over medium high heat, until …

1. Preheat oven to 350F.
2. Heat 1 tsp olive oil in a large sauté pan. Add onions and sauté for 3-5 minutes over medium high heat, until they begin to turn translucent.
3. Mince one of the garlic cloves. Add the minced garlic, zucchini, and eggplant to the sauté pan. Sauté over medium heat until the zucchini begins to soften, 5 min.
4. If necessary, add a little more oil to the pan. Add the rice and sauté until lightly toasted, 3-5 min.

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