Mediterranean Stuffed Tomatoes
Mediterranean Stuffed Tomatoes (Gemista)
The classic Greek gemista — ripe tomatoes stuffed with herbed rice, slow-baked until sweet and caramelized, ready in just over an hour
Gemista is one of Greece's greatest gifts to the dinner table — ripe tomatoes hollowed out and stuffed with herbed rice, then slow-baked until the tomatoes collapse into sweetness and the rice turns golden on top.
Mostly hands-off in the oven, naturally vegan and gluten-free, and the scooped-out tomato pulp becomes the sauce the rice cooks in. Nothing wasted, everything delicious.
Why you'll love this gemista
- The classic Greek stuffed tomato — sweet, herby, caramelized
- Herbed rice cooks inside the tomato, soaking up all the juices
- Naturally vegan and gluten-free
- Mostly hands-off — the oven does the work
- Nothing wasted — the scooped pulp becomes the cooking sauce
- Even better the next day, served at room temperature
Health notes
- Tomatoes: Lycopene-rich — and roasting actually increases its availability.
- Olive oil: Extra-virgin olive oil is a cornerstone of the Mediterranean diet for heart health.
- Fresh herbs: Parsley, dill and mint bring vitamin K, vitamin C and antioxidants.
- Light and plant-based: No gluten, no dairy, no meat — just vegetables, rice and herbs.
- Anti-inflammatory: Built entirely from whole Mediterranean ingredients.
Key element — fill only three-quarters full
The rice goes in raw and expands as it bakes. Fill each tomato only ¾ full and pour broth into the pan — the steam finishes cooking the rice. Overfilled tomatoes burst and the rice stays crunchy.
Ingredients
Tomatoes
- 4 large firm ripe tomatoes
- 1 tsp salt, for the cavities
Herbed rice filling
- ¾ cup long-grain rice, uncooked
- Scooped tomato pulp, chopped
- 1 onion, finely diced
- 2 cloves garlic, minced
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ½ cup chopped flat-leaf parsley
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint
- 1 tsp salt
- ½ tsp black pepper
For baking
- 1 cup vegetable broth (or water)
- Lemon wedges, for serving
Swaps
- Stuffed peppers: Use bell peppers the same way — the Greek classic pairs both.
- With meat: Add ½ lb browned ground lamb or beef to the filling for a heartier version.
- Quinoa: Swap the rice for quinoa — use the same amount, no other changes.
- Extra vegetables: Tuck potato wedges around the tomatoes in the pan — they roast in the juices.
Instructions
| 1 | Hollow the tomatoes. Heat the oven to 375°F (190°C). Slice the tops off the tomatoes and scoop out the pulp with a spoon, leaving sturdy shells. Salt the cavities and set the tomatoes upside down to drain 10 minutes. Chop the pulp and reserve it. |
| 2 | Make the filling. Heat 2 Tbsp of the olive oil in a skillet over medium heat. Soften the onion 5 minutes, add the garlic 1 minute, then stir in the uncooked rice and toast 2 minutes. Add the chopped tomato pulp and cook 3 minutes until slightly thickened. |
| 3 | Add herbs and oil. Off the heat, stir in the parsley, dill, mint, remaining olive oil, salt and pepper. The filling should look moist but not soupy. |
| 4 | Stuff loosely. Pat the tomato shells dry and stand them in a baking dish. Fill each only ¾ full — the rice will expand. Cap with the reserved tomato tops. |
| 5 | Bake. Pour the broth into the dish around the tomatoes and drizzle everything with olive oil. Cover with foil and bake 30 minutes, then uncover and bake 15 minutes more until the tops are golden and the rice is tender. |
| 6 | Rest and serve. Rest 10 minutes so the rice settles. Serve warm or at room temperature with lemon wedges and a drizzle of your best olive oil. |
Pro tips
- Choose firm, heavy tomatoes — soft ones collapse before the rice cooks through.
- Do not skip salting and inverting the shells; it draws out water so the tomatoes roast instead of steaming.
- If the tops brown too fast, tent loosely with foil for the last 10 minutes.
- Check one tomato before serving — if the rice is still firm, add a splash of broth and bake 10 minutes more.
- Leftovers are arguably better — the flavors deepen overnight.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 280 |
| Protein | 5g |
| Net carbohydrates | 42g |
| Total carbohydrates | 45g |
| Fiber | 3g |
| Total fat | 12g |
| Sodium | 380mg |
Estimates based on 4 large tomatoes, ¾ cup rice and ¼ cup olive oil. Exact macros vary with tomato size.
Variations
Gemista mix
Stuff a mix of tomatoes, bell peppers and zucchini in the same dish — the classic Greek presentation.
With lamb
Brown ½ lb ground lamb with the onion and fold it into the filling for a heartier, traditional version.
Quinoa gemista
Swap the rice 1:1 for quinoa — it cooks a little faster, so check 5 minutes early.
Potato wedges
Tuck potato wedges around the tomatoes in the baking dish — they roast in the tomato juices and are incredible.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Flavors deepen overnight — delicious cold or at room temperature |
| Freezer | Up to 2 months | Freeze in the baking dish; thaw overnight in the fridge |
| Reheating | — | Warm in a 350°F oven 15 minutes with a splash of broth |
FAQ
Test your knowledge
5 quick questions about this gemista
1. Protein per serving?
2. Net carbs per serving?
3. How long does the whole recipe take?
4. How full should each tomato be?
5. Why salt the hollowed tomatoes and set them upside down?
Frequently asked questions
How long does it take to make Mediterranean Stuffed Tomatoes?
About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.
Can I make substitutions in this recipe?
Quinoa: Swap the rice for quinoa — use the same amount, no other changes.
Can I freeze Mediterranean Stuffed Tomatoes?
Freeze in the baking dish; thaw overnight in the fridge.
What oven temperature does this recipe use?
Heat the oven to 375°F (190°C).
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!