YiaYia's Greek Recipe | YEMISTA (Stuffed Peppers & Tomatoes)
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Andreas Bousdoukos
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Giada De Laurentiis' Stuffed Tomatoes | Giada At Home | Food Network
Giada cooks one of her mom's favorite dishes: tomatoes stuffed with seasoned puree and rice, then baked with golden potatoes!
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Veronica's Stuffed Tomatoes
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 45 min
Active: 30 min
Yield: 4 servings
Ingredients
4 large tomatoes (about 3 1/4 pounds total)
2 teaspoons kosher salt
1/4 cup packed fresh basil leaves
1/4 cup vegetable broth or chicken broth
1/2 teaspoon dried oregano
2 cloves garlic, smashed and peeled
1/4 cup plus 2 tablespoons olive oil
1/2 cup tomato puree, such as Mutti Passata, or more as needed
3/4 cup arborio rice
2 large Yukon gold potatoes, diced
Grated Parmesan, optional
Directions
Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
Preheat the oven to 375 degrees F.
Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
Serve with a grating of Parmesan, if desired.
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Giada De Laurentiis' Stuffed Tomatoes | Giada At Home | Food Network
Vegetarian Gemista: Greek-Style Stuffed Roasted Vegetables
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Serves 3-4:
2 baking potatoes, cut into wedges
2 large tomatoes
2 bell peppers
For the Filling:
• ¼ cup of rice
• ½ onion, finely chopped
• 2 small zucchinis, diced
• Tomato flesh, chopped
• 2 garlic cloves, grated
• 6 ounces water or vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 6 ounces feta cheese, crumbled
Optional: Kalamata olive slices, sliced mushrooms, chickpeas, chopped spinach
For the Sauce:
• 16 ounces tomatoes, pureed
• ½ onion, finely chopped
• 1 garlic clove, grated
• Salt and pepper, to taste
• Pinch crushed red pepper flakes
• 1/2 teaspoon dried oregano
• ½-1 teaspoon granulated sugar
Preheat oven to 400 °F, 200 °C.
Prepare the vegetables: Begin by peeling the potatoes and cutting into wedges. Soak them in cold water until ready to use to keep them from turning brown. Slice the tops off of the tomatoes and set aside. Using a spoon, carefully remove the flesh of the tomatoes, chop it u and place it in a small bowl. Slice the tops off of the peppers and set aside. Discard the seeds.
Prepare the filling: Cook the chopped onions and olive oil over medium heat until soft and golden. About 10 minutes. Add the grated garlic and heat through a few seconds taking care not to burn it. Add the rice to the pan and cook over medium heat about 8 minutes or until translucent. Add the tomatoes, zucchini, salt, pepper, and water. Cook over medium-high heat or until the liquids are absorbed. About 8-10 minutes. Add the parsley, mint, and oregano along with the crumbled feta cheese. Mix until incorporated. Taste and adjust seasoning if needed. Set aside.
Prepare the sauce: Cook the onions and oil over medium heat until soft and golden. About 10 minutes. Add the garlic and heat through a few seconds. Add the tomatoes, salt, pepper, crushed red pepper flakes, sugar, and oregano. Simmer over medium heat until thickened. About 10 minutes. Taste and adjust seasoning if needed.
Assemble the meal:
• Pour the sauce into a baking dish large enough to hold all of the vegetables.
• Drain the water from the potatoes. Season the potatoes with salt, pepper, and oregano.
• You may season the insides of the vegetables with some salt if desired.
• Fill the vegetables to the top with the filling. Cover with the vegetable tops and brush lightly with some olive oil. Place the stuffed vegetables in the baking dish over the sauce and season lightly with some salt.
• Fill in the gaps with the seasoned potatoes.
• Cover the tray with parchment paper and foil.
• Bake them covered for 45 minutes.
• Remove the foil and parchment and bake 35-40 more minutes or until the potatoes are fork tender.
Serve with toasted bread and enjoy!
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Mediterranean Stuffed Tomatoes with Couscous
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Ingredients
4 large tomatoes
3-4 tablespoons olive oil plus more for drizzling
1/2 cup uncooked couscous
1 cup vegetable broth or water
4-5 scallions, thinly sliced
3 garlic cloves, grated
6 ounces spinach leaves, roughly chopped
10 Kalamata olives, pitted and chopped
4 ounces feta cheese
salt, to taste
freshly cracked black pepper, to taste
2 tablespoons finely chopped fresh mint or parsley
Instructions
Preheat the oven to 400 °F, 200 °C.
Cut the tops of the tomatoes off and set aside. Scoop out the pulp and finely chop it. Set aside.
Arrange the tomatoes in a baking dish and drizzle with some olive oil. Season the insides with some salt.
In a skillet that is over medium heat, add the scallions and cook for 3-4 minutes or until softened. Add the garlic and warm through for a few seconds.
Add the reserved tomato pulp and cook for about 10. minutes or until it breaks down and is soft.
Add the couscous, salt, pepper, and vegetable broth, along with the spinach. Bring to a boil and cover the skillet with the lid. Turn the heat off and the couscous will be ready in 5 minutes. Fluff with a fork and taste. Adjust seasoning if needed.
Fill the tomatoes with the couscous.
Bake on the center rack of the preheated oven for 20 minutes.
Serve with salad and tzatziki. Kali Orexi!
Notes
These stuffed tomatoes taste best at room temperature but can also be served cold. They're great as a vegetarian meal or as a side to any meat dish.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Stuffed tomatoes with meat, veal chicken or lamb
These meat stuffed tomatoes with meat are seriously delicious. Vine ripe tomatoes are the best as they ripened under the sun resulting in more flavour and sweeter taste. These are filled with ground (minced) meat of your choice. I prefer veal, lamb or chicken, but you could also use beef or pork. This is a homely recipe just like grandma used to make. I can’t get enough of them! Chose your favourite protein and make a batch of stuffed tomatoes with meat today!
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How to Make Stuffed Tomatoes, Peppers and Grape Leaves by Diane Kochilas
Greek summer without pans full of stuffed tomatoes and peppers is unthinkable! Look for large, firm tomatoes that aren't too watery and remember to season all the vegetables with a sprinkling of salt and sugar.
Ingredients:
6 large firm, ripe tomatoes
6 large green bell peppers
Salt to taste
Pinch of sugar
⅓ cup extra-virgin olive oil plus more for drizzling over vegetables before and after they bake
6 large onions finely chopped or grated *
3 garlic cloves very finely chopped
1 cup medium-grain rice preferably Greek rice, such as the Carolina variety grown in N. Greece
2/3 cup white wine
1/2 cup dark seedless raisins
½ cup toasted pine nuts or coarsely chopped blanched almonds
¾ cup water or more if needed
Freshly ground pepper to taste
1 cup fresh chopped flat-leaf parsley
1 cup fresh chopped mint or half a cup mint and half a cup pennyroyal)
1 cup fresh chopped dill or wild fennel
2 - 3 potatoes peeled and cut into 1-inch/2.5 cm wide rectangular chunks
Instructions:
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