How To make Grecian Stuffed Tomatoes
12 lg Tomatoes
2 c Cooked rice
2 tb Chopped onion
2 tb Currants, plumped
3 Cloves garlic, minced
1/2 ts Salt
Black pepper 3/4 c Olive oil
CATEGORY 13, TOPIC 26 MESSAG:
Chopped mint or basil (garnish) Cut tops off tomatoes, scoop out flesh and combine with rice. Add onion, currants, garlic, salt and pepper. Stuff tomatoes with rice mixture and arrange in casserole. Pour olive oil over tomatoes. Cover and bake at 350 F for 25-30 minutes. Garnish. Serves 12. Contributed by Normal Pittman to "Cooking For Applause" Food & Wine RT [*] Category 6, Topic 10 Message 41 Sat May 16, 1992 L.LEWIS13 [Lee] at 00:28 EDT MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
THE.STEIGERS [Sylvia] at 23:15 EST
How To make Grecian Stuffed Tomatoes's Videos
STUFFED PEPPERS AND TOMATOES “YEMISTA” - STAVROS' KITCHEN - GREEK AND CYPRIOT CUISINE
Dear friends, I hope you Will like my new video. It is very tasty and delicious. It's a family recipe and I wanted to share it with all my friends. Thanks for watching and commenting, and as always, I Shall be viewing your videos and commenting as well.
STUFFED PEPPERS AND TOMATOES - “YEMISTA” - INGREDIENTS
For the filling
8 Bell peppers
6 large tomatoes
3 medium potatoes
660g pork mince or beef
1/2 cup rice, washed
1 onion coarsely grated
1 tin (400g) crushed tomatoes
1 tablespoon tomato past
11/2 chicken stock cubes,
Dissolved in 1/2 cup of boiling water
4 tablespoons olive oil
1 teaspoon cinnamon
1 tablespoon dried mint
1 cup parsley, chopped
Season with salt and black pepper
For the sauce
The pulp juice from the tomatoes
5 tablespoons olive oil
5 garlic cloves, crushed
1 tablespoon oregano
2 teaspoons sugar (optional)
Season with salt and pepper
YiaYia's Greek Recipe | YEMISTA (Stuffed Peppers & Tomatoes)
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Enjoy this amazing recipe of Yemista, (Stuffed Peppers & Tomatoes).
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Editing/Production
Andreas Bousdoukos
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Vegetarian GEMISTA : Greek Stuffed vegetables easy and made with simple ingredients and delicious
This is one of my favourite Greek recipes because it is packed with flavours but made with very simple ingredients. It does take some time to prepare and cook and has a lot of steps but they are fairly simple and it comes together in the oven. The flavours are spot on which makes the process so worth it.
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Ingredients:
- Peppers and Tomatoes
- Potato(es) for stabilizing the vegetables
For stuffing:
- 1 red pepper
- 1 medium white onion
- 1 cup short grain rice
- 3 tbsp parsley
- 2 dried tomatoes
- 4 cloves of garlic
- 4 tbsp olive oil
- 2 cups vegetable broth
- salt, pepper and oregano to taste
For the sauce:
- 1 medium white onion
- 4 cloves of garlic
- 1 cup tomato puree
- 4 tbsp olive oil
- salt, pepper and oregano to taste
????. ???? ????
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Greek Stuffed Tomatoes || Yemista || Quick & Easy || Dinner Recipes
Greek Stuffed Tomatoes || Yemista || Quick & Easy || Dinner Recipes
I wanted to share with you my YiaYia's recipe for this delicious Yemista which is the Greek word for stuffed and we are stuffing vegetables. The mixture is incredible, it has rice and a ton of fresh vegetables! It has ground beef which is optional and the secret to making a melt in your mouth yemista is to use a short grain rice.
Ingredients:
10 vegetables total
tomatoes
bell peppers
zucchini or eggplant
Filling:
1 lb lean ground Beef
1&1/2 cups short grain rice
1/2 onion chopped
1/2 bunch mint
1/2 bunch parsley
1 cup chopped zucchini
drizzle olive oil
1 teaspoon pepper
2 teaspoons salt
2 teaspoons oregano
2 cloves garlic
1 bunch green onions
Directions:
Hollow out the tomatoes, zucchini, bell peppers and eggplant if using.
Place them into a large shallow baking dish.
In a bowl, combine all the mixture for the filling and mix well.
Stuff the vegetables with all the filling and place all the tops back onto the vegetables.
Season the vegetables on top and and Peeled potatoes.
Add 1 cup water to the pan and drizzle all the vegetables with more olive oil. Cover the pan with foil and bake for one hour. Uncover the pan after the hour and bake an additional 45 minutes. Check the rice to see if it's ready, it should be tender.
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:
Check out the detailed instructions for this recipe on my site:
Greek Stuffed Tomatoes by Yiayia Deppy Made Easy - Ντομάτες Γεμιστές
Greek Stuffed Tomatoes by Yiayia Deppy
BY: Greek Cooking Made Easy
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Serves 3-4 persons
Beginning June....@ this time of year my kitchen is getting ready for stuffed tomatoes. It's our family's favourite Summer food. Try it & you'll agree it is one of the best and most memorable summer dishes. I am using extra vegetables in the stuffing for extra flavour. My preparation is quite easy, taking only 30', because I don't cook the stuffing in advance; just bake the stuffed veggies in the oven for 1h30'. The result is absolutely amazing!! Recipe originated from Asia Minor & given to me from my yiayia Deppy ????
Ingredients:
6 ripe big Tomatoes and 1&1/2 Green Pepper
4 medium sized Potatoes
200 gr. Ground Beef
100 gr. Arborio Rice
1 medium Onion
1/2 Courgette and 6-8 small Carrots
1 bunch fresh Parsley + some dry mint
Olive Oil and some Grated Parmesan or Kefalotyri Cheese
Salt & Ground Pepper
2 tbsp. Tomato paste (puree)
For a lactose free diet, omit the parmesan cheese on top. Instead you can sprinkle some bread crumbs.
Ντομάτες γεμιστές από την γιαγιά Ντέπη
BY: Greek Cooking Made Easy
Σερβίρει 3-4 άτομα
Αρχίζει ο Ιούνιος....Αυτή την εποχή του χρόνου η κουζίνα μου ετοιμάζεται για ντομάτες γεμιστές. Είναι το αγαπημένο καλοκαιρινό φαγητό της οικογένειάς μας. Δοκιμάστε το και θα συμφωνήσετε ότι είναι ένα από τα καλύτερα και πιο αξέχαστα καλοκαιρινά Ελληνικά πιάτα. Χρησιμοποιώ επιπλέον χορταρικά στη γέμιση για ακόμα πιο όμορφη γεύση. Η προετοιμασία μου είναι πολύ εύκολη, μόνο 30', επειδή δεν μαγειρεύω τη γέμιση εκ των προτέρων. Απλά ψήνω τις γεμιστές ντομάτες στο φούρνο για παραπάνω ώρα-περίπου 1h30'. Το αποτέλεσμα είναι απλά εκπληκτικό !! Η συνταγή προέρχεται από τη Μικρά Ασία και μου δόθηκε από την γλυκειά γιαγιά μου Ντέπη ????!
Υλικά:
6 ώριμες μεγάλες ντομάτες
1 & ½ πράσινη Πιπεριά
4 μεσαίου μεγέθους πατάτες
200 γρ. Μοσχαρίσιος Κιμάς
100 γρ. Ρύζι Καρολίνα
1 μέτριο Κρεμμύδι
½ Κολοκύθι
6-8 μικρά Καρότα
1 ματσάκι φρέσκος Μαϊντανός
Λίγος ξερός ή φρέσκος Δυόσμος
Ελαιόλαδο
Τυρί τριμμένο παρμεζάνα ή Κεφαλοτύρι
Αλατοπίπερο
2 κ.σ. Ντοματοπελτές (πουρέ)