|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Yemista means "stuffed" in Greek, and this recipe traditionally features tomatoes. This recipe is a staple of the summer season when tomatoes are abundant and at their peak. You can also use the same filling for peppers, zucchini or any other vegetables that may be available.
This recipe makes enough filling for 6 large tomatoes and 3 medium zucchini. You can adjust it according to your needs.
- 6 large tomatoes
- 1/2 cup sugar
- 3 medium zucchini
- 1 pound beef (ground)
- 1/2 cup olive oil (plus more for drizzling)
- 1 large onion (minced)
- 2 cloves garlic (minced)
- 1 cup parsley (fresh, minced)
- 6 tablespoons rice (uncooked)
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce
- 1 pinch nutmeg (ground)
- Optional: salt and pepper (to taste)
- 3 large potatoes (peeled and sliced into wedges)
- 1/2 cup breadcrumbs
- 6 pats of butter or margarine
Note: while there are multiple steps to this recipe, this stuffed tomato dish is broken down into workable categories to help you better plan for preparation and cooking.
Prep the Vegetables
Gather the ingredients.
Slice the tops of the tomatoes, leaving a small piece attached to the base to act as a hinge for the tomato top. This helps to keep the tops matched to the bottoms.
Using a spoon, scoop out the tomato flesh and reserve in a bowl. Be careful not to pierce through the skin of the tomatoes.
Sprinkle a teaspoon of sugar into each tomato cavity to help reduce the acidity.
Slice zucchini in half and scoop out the zucchini flesh and add to the bowl.
Prepare the Stuffing
Brown the ground beef in a large skillet.
When all the pink has disappeared, add the olive oil and the onions and sauté until translucent. Add the garlic and sauté until fragrant, about 1 minute.
Add the parsley, rice, half the tomato pulp puree, tomato paste, and tomato sauce. Season with nutmeg, salt, and pepper. Allow the sauce to simmer and reduce a bit so that it is not too runny. The uncooked rice will begin to absorb the excess liquid as it cooks.
Stuffing and Baking the Vegetables
Preheat the oven to 350 F.
Drizzle some olive oil in the bottom of a rectangular pan.
Assemble the vegetables in the pan and use the potato wedges to keep the vegetables upright.
Stuff the tomatoes and zucchini about 3/4 full.
Pour the remaining pulp puree into the bottom of the pan and season the vegetables with salt and pepper.
Bake for about 1 hour or until the vegetables have become tender and cooked through. For best results, you can lower the heat to 275 F and let the vegetables slow roast for a few hours.
The flavors develop as the vegetables sit so they can be enjoyed even more as leftovers the next day.