Recipe of Speedy Greek stuffed tomatoes

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The ingredients needed to make Greek stuffed tomatoes:

1. Get 10 big tomatoes
2. Take 15 tbsp white simple rice
3. Make ready 1 big onion
4. Make ready 1 3/4 cup olive oil
5. Prepare 50 grams persley
6. Prepare 1 pinch fresh basilicum
7. Get 1/4 cup blqck raisins
8. Get 1 cup tomato juice (from our tomatoes)
9. Prepare 1 salt
10. Prepare 1 pepper
11. Take 1 (fresh) oregano
12. Take 1 pinch sugar
13. Make ready 10 small potatoes

Gemista, or Greek yemista as it is also known as, is a stuffed tomato. This classic Greek dish is the perfect vehicle for summer heirloom tomatoes or store-bought on-the-vine tomatoes. For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well, so consider freezing extra during peak tomato season and storing in oven-safe containers.

Instructions to make Greek stuffed tomatoes:

1. Cut the "cup" of the tomatoes and "clean" the inside, make them empty. The inside put it in a mixer to make the tomato juice that we will use later.
2. In a pan put the half of the oil, the chopped onion, the persley, the basilicul, the raisins,and after 2min the rice.
3. After 5 min add the tomato juice, salt, pepper, oregano and a bit of sugar.
4. Leave the rice to cook for a while (about 10-15min) the rice has to be ALMOST ready.
5. Put the mix in the tomatos and then the filled tomatoes into an oven dish. Preheat the oven in 180°F.
6. In the oven dish also add the potatos (as side dish), add the olive oil and cover the oven dish with alumminum foil and put in the oven. It needs about 1 hour or more.
7. TIPS: 1. the tomatoes has to be hard and bid ones. 2.if the mix has many liquids add some bread crumbs. 3. in the oven dish DO NOT add water cause the tomatoes will have more
8. Cook it half of the time cpver and half uncover!

For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well, so consider freezing extra during peak tomato season and storing in oven-safe containers. For the peppers, cut around the stem and empty the inside of the pepper. For the tomatoes, cut around the base (the bottom part) not the stem part and empty the tomato with a spoon. Take tomato flesh and process it until pureed.

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