Gemista — Greek rice-stuffed tomatoes

Gemista — Greek rice-stuffed tomatoes. Raw tomatoes, Uncooked long-grain white rice, Raw peeled potato.

Eli K. Giannopoulos — adaptação vegan

25 + 85 min · 4

Ingredients

• 1600 g Raw tomatoes
• 200 g Uncooked long-grain white rice
• 400 g Raw peeled potato
• 180 g Raw onions
• 10 g Raw garlic
• 55 g Olive oil
• 20 g Fresh parsley
• 12 g Fresh mint
• 600 g water retained in recipe; excludes discarded cooking water
• 5 g Table salt
• 1 g Ground black pepper

Preparation

1. Heat oven to 180°C. Cut lids from eight large tomatoes, about 200 g each. Scoop pulp into a bowl without piercing the shells; chop and keep all pulp and juice.
2. Chop onion, garlic, parsley and mint. Sauté onion and garlic in 35 g olive oil for 5 minutes. Add uncooked rice, half the tomato pulp and 300 g water; simmer 5 minutes.
3. Remove from heat and add herbs and half the salt and pepper. Fill tomatoes only two-thirds full, including some liquid, and replace lids. Spread any extra filling around the tomatoes.
4. Cut peeled potatoes into slim wedges and arrange around tomatoes. Add remaining pulp, 300 g water, 20 g oil and remaining seasoning to the baking dish.
5. Cover with foil and bake 40 minutes; uncover and bake 25–35 minutes more until rice and potatoes are fully tender. Rest 10 minutes and serve two tomatoes per person with potatoes and sauce.