Domates yemistés (stuffed tomatoes)

Recipe from: 14 May 2010

Ingredients 9
Servings 2
Minutes 20 mins


Serving Change
  • 10
    large beefsteak tomatoes
  • 250
    greek extra virgin olive oil
  • 250
    onions, finely chopped
  • 250
  • 50
    toasted almonds, chopped
  • 5
    fresh mint to taste
  • A little tomato juice
  • Salt
  • Freshly ground black pepper


20 mins
Wash the tomatoes and slice off the top to form a lid, set aside.
Scoop out the insides of the tomato and puree the flesh.

Heat 100 ml olive oil and sauté the onions until they are translucent.

Stir in the rice, the almonds, season, fry briefly and then add the pureed tomato flesh.
Allow to simmer for a minute or two and then remove from the heat to allow the rice to swell.
Stir in the mint and fill the tomatoes two thirds of the way up so that the rice can swell.

Place the tomatoes in an ovenproof  dish, season with salt and pepper and pour over a little olive oil, a little tomato juice and about 200 ml water.

Bake in a preheat oven 180 C for an hour.

Remove lids and bake for another 10 minutes.
Serve with bread.



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