Greek stuffed tomatoes (Yemista)
Preparation time is 30minutes
Cook time is 1hours 30minutes
Total time is 2hours
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 12 big tomatoes (save 2 cups of flesh for later)
- 2 brown onion
- 2 cloves garlic
- 4tablespoons olive oil
- 3/4 cups vegetable stock
- 1teaspoons sugar
- 750grams beef mince
- 2tablespoons chopped parsley
- 1 pinch salt
- 1 pinch pepper
- 1/2 cups short grain rice
- 2tablespoons tomato paste
Nutrition per serving
3350kJ / 798Cal
3350 Kilojoules or 798 Calories
39% of daily energy intake*
Protein
35.8grams
Fat
52.0grams
Carbs
49.5grams
Sugars
24.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
My mum taught me this recipe which I've tweaked slightly, and over the years, I've enjoyed many plates. Enjoy on a winter night, or any night really. Opa!
Instruction tip
As my yiayia (grandmother) used to say, you can never have enough olive oil. Feel free to add sprigs of fresh thyme to the dish before cooking.
Method
Step 1 of 10
Slice tops off the tomatoes. Remove the insides and set aside as we'll add this later.
Step 2 of 10
Gently fry onion, garlic in the 2 tbs of olive oil until translucent and aromatic. Add in tomatoes, tomato paste, and tomato flesh from earlier, stock, and season to taste.
Step 3 of 10
Cover and simmer for around 10 minutes.
Step 4 of 10
In another hot pan, heat the remaining olive oil and add the beef mince. Stir well and cook until juice evaporates and meat browns slightly.
Step 5 of 10
Add tomato sauce to the beef, bring to boil, then add rice.
Step 6 of 10
Stir well, cover, and simmer gently for 10 minutes until the liquid absorbs.
Step 7 of 10
Place tomatoes in an oven dish greased with olive oil and fill with meat and rice mixture. Replace the tops of tomatoes.
Instruction tip
Be careful not to overfill the tomatoes.
Step 8 of 10
Pour remaining sauce into dish around tomatoes and cover with foil.
Step 9 of 10
Cook in the oven for 45-ish minutes at 160°C.
Step 10 of 10
Remove cover and baste tomatoes with surrounding sauce. Then cook for a further 10 minutes (no cover). Feel free to add a little stock if needed.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.