Method

  1. Prepare the tomatoes and potatoes

    Heat the oven to 190°C (375°F). Rinse 8 large ripe tomatoes and pat them dry. Cut a thin lid from the stem end of each tomato and keep the lids. Scoop the pulp and juices into a bowl, leaving walls about 1 cm (3/8 in) thick; take care not to pierce the bases. Crush the reserved pulp with your hands or pulse it briefly until coarse. Scrub 600 g of waxy potatoes, cut them into thick wedges, and set them aside.

  2. Start the rice filling

    Warm 30 ml of extra virgin olive oil for filling in a wide skillet over medium heat. Finely chop 1 yellow onion, add it to the skillet, and cook for about 5 minutes, stirring often, until soft and translucent. Mince 3 garlic cloves, stir it in, and cook for 30 seconds. Add 200 g of medium-grain white rice and 30 g of tomato paste, then stir for 1 minute so the grains are evenly coated and the paste darkens slightly.

    00:05:00
    00:00:30
    00:01:00

  3. Season and loosen the filling

    Pour the crushed tomato pulp into the skillet with one-third of 360 ml of water. Chop 20 g of fresh flat-leaf parsley and 10 g of fresh mint, then add them with 2 g of dried oregano, 4 g of fine sea salt for filling, and 1 g of black pepper. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring twice. The rice should still be firm and the mixture should look loose and juicy, not dry. Remove the skillet from the heat.

    05:00

  4. Fill the tomatoes and arrange the dish

    Greek Rice-Stuffed Tomatoes: Fill the tomatoes and arrange the dish

    Stand the tomato shells snugly in a baking dish large enough to hold them without crowding. Spoon the rice mixture into the shells, filling each only about three-quarters full so the grains can expand, then replace the tomato lids. Toss the potato wedges with 60 ml of extra virgin olive oil for baking and 2 g of fine sea salt for potatoes, and tuck them around the tomatoes in an even layer. Pour the remaining two-thirds of 360 ml of water into the dish around the vegetables rather than over the tomato lids.

  5. Bake until the rice begins to soften

    Greek Rice-Stuffed Tomatoes: Bake until the rice begins to soften

    Cover the dish loosely with foil and bake at 190°C (375°F) for 45 minutes. The tomatoes should release more juice and the rice should begin swelling in the shells. Keep the foil loose enough that it does not press down on the tomato lids.

    45:00

  6. Brown the potatoes and finish the rice

    Remove the foil and spoon some pan juices over the potatoes. Bake uncovered for 30 to 40 minutes more. Start checking at 30 minutes: the tomato sides should look soft and slightly collapsed, the potato edges should be golden, and a few grains taken from the center of a tomato should be tender with no chalky core. Add a small splash of hot water around the vegetables if the dish becomes dry before the rice is done.

    30:00

  7. Rest and serve

    Let the stuffed tomatoes stand in the baking dish for 10 minutes. This brief rest lets the rice absorb the last of the tomato juices while the vegetables remain warm. Spoon a little pan juice over each serving and serve two tomatoes with potato wedges.

    10:00
Cook's noteChoose tomatoes that are ripe but still firm enough to hollow cleanly. Their pulp supplies most of the cooking liquid, so keep every bit of juice from the bowl.

Smart Substitutions

  • No medium-grain rice? Use Arborio or another short-grain white rice; avoid quick-cooking rice, which can turn soft before the tomatoes finish baking.
  • No fresh mint? Use fresh dill for a sharper herbal note or fresh basil for a sweeter one.
  • No tomato paste? Use an extra 120 g (1/2 cup) of crushed tomato and simmer the filling 2 to 3 minutes longer so it stays concentrated.
  • No waxy potatoes? Use Yukon Gold or another all-purpose potato that holds its shape while roasting.

Tips and Variations

  • Do not pack the rice filling tightly; loose grains and open space help the liquid circulate inside each tomato.
  • Keep the tomato shells upright and close together so they support one another as they soften.
  • Spoon pan juices over the potatoes after uncovering to deepen their tomato flavor and help the edges brown.

What Went Wrong?

  • Rice is still firm Add a small splash of hot water around the tomatoes, cover loosely, and bake for 10 to 15 minutes before checking again.
  • Tomatoes split while baking They were likely overfilled or extremely ripe. Leave more headroom in the remaining shells and keep them supported snugly in the dish.
  • Filling looks watery Bake uncovered for another 5 to 10 minutes, then give the dish its full 10-minute rest so the rice can absorb the remaining juices.
  • Potatoes are pale Move them into a single exposed layer, spoon over pan juices, and bake at 220°C (425°F) for the final 5 minutes while watching closely.

Nutrition Estimate

Calories580
Protein11 g
Carbs89 g
Fat22 g
  • Fiber: 10 g per serving
  • Sodium: 630 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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FAQ

Is this the same as Greek gemista?Yes. Gemista, also spelled yemista, means filled or stuffed in Greek. Tomatoes and peppers are the best-known versions; this recipe focuses on tomatoes with a meatless rice-and-herb filling.
Why is the rice only partly cooked before stuffing?A short simmer starts hydration without making the grains soft. The rice finishes inside the tomatoes, where it absorbs their juices and the herb-scented cooking liquid.
Can I use brown rice?Brown rice needs more liquid and a longer cooking time than the tomato shells can reliably handle. Par-cook it until nearly tender before using it, then reduce the added water slightly.