Gemista
Tomatoes and peppers stuffed with herbed rice and baked with potatoes in olive oil.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cut lids off the tomatoes and scoop out the flesh with a spoon without piercing the walls.
Blitz the flesh and add the sugar; it takes the edge off the tomato acidity.
Soften the onion in olive oil for ten minutes, until sweet.
Mix the raw rice with the onion, herbs, half the tomato purée, salt and pepper.
Fill the vegetables two-thirds full, cap them with their lids and set them in a dish.
Tuck potato wedges between them, pour over the remaining purée and douse it all with oil.
Bake covered with foil at 180 °C for an hour, then uncover and give it twenty minutes more.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Photo and cooking: Badseed · CC BY-SA 3.0