Yemista recipe: Savor this Greek stuffed tomato dish
Embark on a culinary journey with the classic Greek dish called Yemista. These stuffed tomatoes are a staple in Greek households, especially during the summer when tomatoes are at their peak ripeness. Filled with a hearty mix of rice, herbs, and vegetables, Yemista is a celebration of Mediterranean flavors. Let's get cooking and bring a piece of Greece to your table.
Gather the following ingredients
For this Greek culinary adventure, you will require eight plump tomatoes, a cup of long-grain rice, two onions and cloves of garlic (both finely chopped), a quarter cup of olive oil for drizzling, a teaspoon of oregano, half a teaspoon of mint, parsley to taste, salt and pepper to taste, and two cups of vegetable broth.
Prepare the tomatoes
Begin by preheating your oven to 375 degrees Fahrenheit. Carefully slice off the top of each tomato to create a lid and set aside. Using a spoon, hollow out the insides, being careful not to puncture the skin. Reserve the pulp in a bowl; it will be used later in the filling. Place the hollowed-out tomatoes in a baking dish.
Make the filling
In a large bowl, combine the reserved tomato pulp with one cup of long-grain rice. Stir in the chopped onions, minced garlic, olive oil, dried oregano, dried mint, and finely chopped fresh parsley. Season generously with salt and pepper. Mix everything together until well combined--the mixture should be fragrant with herbs and glistening with olive oil.
Stuff and bake
Carefully spoon the aromatic rice blend into the tomatoes, leaving a bit of space for the rice to swell. Place their tops back on as little hats and lovingly drizzle more olive oil over them. Carefully pour two cups of vegetable broth into the baking dish, encircling the tomatoes to provide moisture during their time in the oven.
Give the final touch
Bake the stuffed tomatoes for an hour, or until the rice is tender and the liquid is mostly absorbed. Check midway, adding broth if needed to keep it moist. Once done, the tomatoes should be tender yet retain their form. Serve hot as a delightful centerpiece or part of a grand meal, inviting you to savor a taste of Greece.
