If you haven’t experienced the Greek Stuffed Tomatoes with Rice, you’re in for a delightful surprise. This wholesome combination of tomatoes, rice, potatoes and fresh herbs, baked in a rich tomato and olive oil sauce, will have you lining up for seconds.

Greek Stuffed Tomatoes with Rice (Yemista / Gemista) are full of flavour and showcase the essence of the Mediterranean diet. Every family has its unique take on this recipe, and what you find here is my mother’s and my aunt’s rendition of Yemista. I always looked forward to dining at my aunt’s house, as I knew that I was going to love her food just as much as my mum’s, as they had a very similar style of cooking.

There are many different vegetables that can be filled, and so many types of fillings, however, this combination of rice, onion, currants, and fresh herbs, baked in a rich tomato and olive oil sauce, would have to be my favourite.

What is Yemista?

Whenever my mum told us she was making ‘Yemista’ for dinner, our first question would be ‘with mince or without?’ Some of us would be pleased with her response and others, not so much. The reason being is that we all had a preference. However, if my mum was making this dish during lent, we knew that it definitely had no meat. Growing up, I much preferred the Yemista with meat, but now I can’t decide, as I find them both delicious.

Yemista (which in Greek means ‘filled with’) is a traditional Greek dish, consisting of vegetables, often tomatoes and capsicum/bell peppers, eggplant and zucchini/courgette, hollowed out and stuffed with a delicious mixture of rice, herbs, and occasionally, ground meat. The stuffing in this recipe includes rice, onions, and fresh herbs such as parsley and mint, creating a flavourful and aromatic blend. The stuffed vegetables are then baked until tender. As the dish bakes, the tomatoes release their juices, creating a delicious sauce that infuses the surrounding potatoes. The result is a satisfying dish that highlights the fresh flavours of the Mediterranean. In this recipe, I am only filling tomatoes, although you can also fill capsicum/peppers, eggplant, and zucchini.

Vegetarian, Vegan and Gluten-Free

This version of Yemista is free of animal products, making it an excellent choice for those following a vegan lifestyle! It is also gluten-free, making it an ideal choice for individuals following a gluten-free diet.

Greek Stuffed Tomatoes with Rice (Yemista) Ingredients

• Tomatoes: Choose large, firm tomatoes as they are easier to fill. You also want them to be ripe because they are sweeter and juicier.
• Onions: I use brown onions, but you can use red if you prefer. Let them sweat so that they develop a nice, sweet flavour.
• Rice: The type of rice traditionally used in Yemista is medium-grain rice. This type of rice is preferred because it tends to absorb flavours well and becomes tender during the baking process, contributing to the overall texture and taste of the stuffed vegetables. You can use brown rice, but this will take a little longer to cook.
• Olive oil: Only use extra-virgin olive oil and be generous with the amount you use. Along with the juices of the tomato, it’s what really gives these stuffed tomatoes their rich, deep flavour and contributes to a juicy filling, rather than a dry filling with hard bits of rice.
• Parsley and mint: The addition of herbs elevates the flavour of the filling, making the Yemista super tasty.
• Currants: My mum adds currants to her Yemista (not raisins or sultanas, as they have a sweeter taste and are smaller). Currants add sweetness to the dish, along with a subtle burst of flavour.
• Potatoes: Slow roasting the potatoes in the tomato juice allows them to absorb the rich flavours of the tomatoes. I like to use potato varieties with a starchy texture as they become fluffy on the inside and crispy on the outside when cooked. Some suggestions for potatoes include:

Country	Potatoes ideal for baking
Australia	Sebago (brushed potatoes), Royal Blue, Otway Red
US, Canada	Russet, Kennebec, Yukon Gold
UK	King Edward, Maris Piper
New Zealand	Agria, Otway Red
Europe	Bintje, King Edward, Desiree
Asia	May Queen, Agria, Danshaku
Africa	Mondial, Sifra

• Vine leaves (optional): If you are lucky enough to grow your own or have a family member or neighbour who grows them, fresh vine leaves taste nicer than the packaged vine leaves. I have included steps on how to prepare vine leaves in the notes section below.

Ingredients for sauce

Health benefits of Tomatoes Stuffed with Rice (Yemista)

Yemista offers a range of health benefits attributed to its nutrient-rich components. The tomatoes provide a rich source of antioxidants, particularly lycopene, renowned for its potential in combatting oxidative stress and promoting heart health. The inclusion of olive oil introduces heart-healthy monounsaturated fats, aligning with the positive impact of the Mediterranean diet on cardiovascular well-being. Rice provides a complex carbohydrate source, dietary fibre for digestive health and supports brain function. Incorporating potatoes contributes essential vitamins and minerals such as vitamin C and potassium, crucial for immune function and blood pressure regulation. Parsley and mint bring a wealth of vitamins and antioxidants, aiding in digestion and overall health. Currants, with their natural sweetness and dietary fibre, enhance digestive health, are a good source of potassium for nerve and muscle function, and contain a variety of antioxidants. Overall, Yemista is a nourishing dish that is not only tasty, but provides a range of nutrients that promote overall well-being.

How to make Tomatoes Stuffed with Rice

Vine leaves – everything you need to know

If you are lucky enough to grow your own or have a family member or neighbour who grows them, fresh vine leaves taste nicer than the packaged vine leaves. Packaged vine leaves are typically preserved in brine or vinegar, and this significantly alters their flavour, giving them a salty, bitter taste.  Fresh vine leaves are typically available seasonally in specialty markets, farmers’ markets, or ethnic grocery stores.

Packaged vine leaves are more widely available and can be found in the international or Mediterranean food sections of many grocery stores.

To prepare vine leaves:

1. If using fresh vine leaves, bring saucepan of water to boil. Add a little salt and a teaspoon of oil. Blanch fresh vine leaves for approximately 1 minute.
2. If using packaged vine leaves, rinse well. Blanch vine leaves for 1-2 minutes to reduce bitterness. Rinse in cold water. Taste a small piece. If they still taste bitter, you can repeat the blanching process.

To freeze fresh vine leaves:

Freezing fresh vine leaves allows me to have them on hand throughout the year.

1. Select fresh vine leaves and wash them.
2. Blanch the leaves in boiling water for 30 seconds to 1 minute.
3. Strain and pat dry the vine leaves.
4. Transfer the frozen leaves to freezer bags or containers. Label and freeze.
5. To use, thaw in the refrigerator overnight or in cold water.

To fill and roll vine leaves:

1. Lay a vine leaf on a flat surface with the shiny side facing down. 
2. Spoon 1 teaspoon of the filling onto the bottom end (stem end) of the leaf. Do not overfill the vine leaf as the rice will expand during cooking.  
3. Fold the lower section of the leaf over the filling towards the centre. 
4. Bring the two sides of the leaf in towards the centre and roll them up tightly. 
5. Place the stuffed vine leaves in the baking dish (folded side facing down) with the tomatoes.  

Tips for making Greek Stuffed Tomatoes with Rice (Yemista)

Potatoes: I like to soak my potatoes before baking for about 30 minutes, or until needed. Soaking the potatoes removes excess surface starch in the potatoes which helps to make them crispier when you bake them. Soaking the potatoes also helps to prevent them from sticking together when baked. Additionally, soaking allows the potatoes to soak up moisture, resulting in a fluffy and more evenly-cooked interior.

Rice: Rinsing or soaking rice helps to remove surface starch, preventing the rice from becoming overly sticky during cooking. This is particularly important for Yemista, where you want the rice grains to remain separate and fluffy. To rinse or soak rice for Yemista, simply place the rice in a bowl, cover it with water, and gently agitate it with your hands. Drain the water and repeat until the water runs clear, indicating that most of the surface starch has been removed. Soaking time can vary but is generally around 15-30 minutes.

Other vegetables: You can also stuff any colour capsicum/bell peppers, (but keep in mind, the green ones aren’t as sweet as the others, but are still nice to use), eggplant, and light green zucchini. Make sure you choose vegetables that are a little wider, as they are easier to fill. 

Converting whole leaf herbs to chopped herbs

A helpful guideline for converting whole leaf herbs into chopped measurements is to estimate that ¼ cup of fresh leafy herbs will typically yield approximately 1 ½ tablespoons of finely chopped herb.

Can I prepare this recipe ahead of time?

Yes, you can partially prepare Yemista ahead of time to save time on the day of serving. Here are some steps you can take:

• Prepare the tomatoes: Scoop out the tomato flesh and set aside. Store the tomatoes in the baking dish or an airtight container until you are ready to stuff and bake them.
• Prepare the filling: Prepare the filling mixture in advance. Let the filling cool slightly before refrigerating it in an airtight container.
• Prepare the sauce: Mix all the ingredients together for the sauce. Store in an airtight container. Cover and refrigerate.

Alternatively

• Stuff the tomatoes: You can do all the steps above and fill the tomatoes with the rice mixture. Place them in a baking dish and cover. Store the tomato sauce in a separate container. The potatoes can be peeled and cut into wedges, covered with water, and stored in a container. When ready to bake, follow instructions and bake as directed. Just make sure that you have allowed enough time for the baking dish to cool down before placing in the oven, if you are using a ceramic or glass baking dish, as these materials can crack if exposed to rapid temperature changes. To prevent this, I place the dish in the oven while the oven preheats. Another option is to use a metal baking dish, which is less likely to crack due to temperature changes.

What to serve Yemista with?

Incorporating potatoes into this dish elevates Yemista into a wholesome and filling dinner. Pair it with olives, some of your favourite crusty bread to soak up the rich tomato juices, and perhaps some feta if you like. Personally, I enjoy complementing my Yemista with a dollop of Greek full-cream yoghurt or Tzatziki (Greek Yoghurt Dip).

Storage

This dish is one of those that tastes just as good (if not better) the next day, as the flavours are melded into the stuffed tomatoes. Leftover stuffed tomatoes will keep well in the fridge for about 3 to 4 days.