Name: Greek Stuffed Tomatoes (Gemista)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 8 large ripe tomatoes; 1/2 cup olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 cup long-grain rice; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/4 cup fresh dill, chopped; 1 tsp salt; 1/2 tsp ground black pepper; 1/4 tsp ground cinnamon (optional); 1 cup water or vegetable broth; 2 medium potatoes, peeled and cut into wedges (optional, for roasting with tomatoes)

Jump to Recipe

A beloved dish of the Greek table, Gemista features ripe tomatoes—sometimes accompanied by other vegetables—filled with herbed rice (and optionally ground meat), then slow-baked until meltingly tender. The rice absorbs the tomato juices and olive oil, creating a fragrant, comforting meal that is as satisfying for weeknights as it is for festive gatherings.

Why You’ll Love This Recipe

Gemista marries simplicity and depth of flavor. With minimal, wholesome ingredients, it produces a vibrant main course or side that tastes even better the next day. Its versatility—vegetarian or meat-filled, with endless herb combinations—means it can be adapted to any preference while still delivering unmistakable Mediterranean character.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ripe, firm tomatoes
Long-grain rice, rinsed
Onion, finely chopped
Garlic cloves, minced
Extra-virgin olive oil
Tomato pulp (from hollowed tomatoes) or crushed tomatoes
Fresh herbs: parsley, mint, dill, oregano, basil (any combination)
Water or vegetable/chicken broth
Salt and freshly ground black pepper
Optional additions: ground beef or lamb, crumbled feta, pine nuts, olives, raisins, warming spices such as cumin or allspice

directions

Prepare the vegetables. Slice a thin lid from each tomato. Scoop out the flesh with a spoon, taking care not to puncture the walls. Reserve the pulp, discard seeds as desired, and chop the pulp finely.
Sauté the aromatics. In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the onion and cook until translucent. Stir in the garlic for 30 seconds.
(Meat option). If using meat, add ground beef or lamb and cook until browned, breaking up clumps. Season lightly.
Build the filling. Add the chopped tomato pulp, rice, 120 ml (½ cup) water or broth, herbs, salt, and pepper. Simmer 5 minutes; the rice should absorb some liquid yet remain partly uncooked. Remove from heat and allow to cool briefly.
Stuff the tomatoes. Spoon filling into each tomato, leaving a little space for rice expansion. Replace the lids. Arrange stuffed tomatoes snugly in a lightly oiled baking dish; potato wedges may be tucked around them to prevent tipping.
Bake. Drizzle the tops with more olive oil and 60–120 ml (¼–½ cup) water/broth. Cover with foil and bake at 200 °C (390 °F) for 1 hour. Remove foil; continue baking 20–30 minutes until tomatoes are soft, skins lightly charred, and rice fully tender.
Rest and serve. Let the dish stand 15 minutes before serving warm or at room temperature.

Servings and timing

Yield: 4–6 servings (8–10 medium tomatoes)
Preparation: 25 minutes
Cooking: 1 hour 20 minutes
Total: Approximately 1 hour 45 minutes

Variations

Vegetarian classic: Omit meat and increase herbs for a lighter profile.
Full-flavor meat version: Include 250 g ground beef or lamb for richer, protein-packed filling.
Additional vegetables: Hollow and stuff bell peppers, zucchinis, or eggplants alongside the tomatoes.
Cheese lovers: Fold crumbled feta into the cooled filling for a creamy tang.
Nutty touch: Add toasted pine nuts or almonds for crunch.
Sweet-savory flair: Mix in raisins or currants and a pinch of cinnamon or allspice.

storage/reheating

Refrigeration: Cool completely, then refrigerate in an airtight container up to 4 days (3 days if prepared with meat).
Freezing: Place cooled stuffed tomatoes in a freezer-safe container; freeze up to 3 months. Thaw overnight in the refrigerator.
Reheating: Cover and bake at 175 °C (350 °F) for 15–25 minutes, adding a splash of water or broth to prevent drying. Microwaving is acceptable for single portions, though the skins may soften further.

FAQs

What does “Gemista” mean?

Gemista (or Yemista) translates to “stuffed” in Greek and refers to vegetables filled with rice-based mixtures.

Do I need to cook the rice first?

No. The rice cooks inside the tomatoes, absorbing their juices and enhancing flavor.

Can I prepare Gemista a day in advance?

Yes. Assemble the stuffed tomatoes, cover, and refrigerate up to 24 hours before baking.

Which herbs pair best with tomatoes?

Parsley and mint are traditional; dill, basil, and oregano also work beautifully. Use fresh herbs whenever possible.

How can I keep the tomatoes from collapsing?

Choose firm, medium-sized tomatoes and avoid over-scooping. Packing them closely in the dish—or adding potato wedges—provides support.

Is brown rice suitable?

Brown rice requires a longer cooking time and more liquid; parboil it for 15 minutes before using to ensure tenderness.

What sides complement Gemista?

A crisp Greek salad, crusty bread, tzatziki, or grilled meats balance the meal.

Can I reduce the oil?

Olive oil contributes to authentic flavor and texture; reducing it is possible but may yield a drier filling.

How do I know when the dish is done?

Tomato skins should wrinkle and char lightly, and a grain of rice from the center should taste fully cooked.

Are leftovers served cold or hot?

Either. Many enjoy Gemista at room temperature, but gentle reheating restores its freshly baked character.

Conclusion

Greek Stuffed Tomatoes capture the essence of Mediterranean home cooking: simple ingredients transformed by slow oven heat into a dish bursting with herbaceous aroma and succulent texture. Whether you embrace the vegetarian standard or enrich it with meat, Gemista offers a wholesome, adaptable meal that ages gracefully, inviting second helpings the next day