Imagine a dish that transports you straight to the sun-drenched Greek islands, where every bite tells a story of tradition and culinary passion. Tomates Yemistes, or Stuffed Tomatoes, are not just a recipe - they're a delectable journey through Greek cuisine that will make your taste buds dance with joy! These vibrant, juicy tomatoes filled with succulent lamb and perfectly seasoned rice are about to become the star of your dinner table, transforming an ordinary meal into an extraordinary Mediterranean feast.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 large tomatoes
- 1 cup cooked rice
- 1/2 lb ground lamb
- 1 onion, chopped
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- Carefully slice the tops off the tomatoes, creating a lid. Use a spoon to scoop out the inner flesh and seeds, creating a hollow shell. Chop the removed tomato flesh and set aside.
- In a large skillet, sauté the chopped onion until translucent and soft, about 3-4 minutes.
- Add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and no longer pink, approximately 5-6 minutes.
- Stir in the cooked rice, chopped tomato flesh, oregano, salt, and pepper. Mix thoroughly to combine all ingredients.
- Carefully fill each hollowed tomato with the lamb and rice mixture, pressing gently to pack the filling.
- Place the stuffed tomatoes in the prepared baking dish. Replace the tomato tops if desired.
- Bake in the preheated oven for 25-30 minutes, until the tomatoes are tender and the filling is heated through.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs like parsley or additional oregano if desired.
Tips
- Choose firm, ripe tomatoes with thick walls to ensure they hold their shape during baking.
- For extra flavor, use a mix of ground lamb and beef for the filling.
- Don't discard the tomato flesh - chopping and adding it back into the filling enhances the overall taste.
- Let the stuffed tomatoes rest for 5 minutes after baking to allow the flavors to settle and make serving easier.
- If you prefer a lighter version, you can substitute ground lamb with ground turkey or plant-based meat alternatives.
- Serve with a side of Greek salad or tzatziki to complete the Mediterranean experience.
- For a crispy top, sprinkle some breadcrumbs or grated cheese over the stuffed tomatoes before the final bake.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 23g
Protein: 10g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 25mg
