Recipe: Greek Stuffed Tomatoes — "Domates Gemistes"—A Step-by-Step Visual Guide

Tomatoes are a culinary star in Modern Greece. Throughout the month of August, tractors pulling carts loaded with sun-ripened tomatoes on their way to canning factories is an often seen sight near the fields — the "kabos" — where PJ Kabos' historic family olive trees are located.

Meanwhile, across Greece, from Macedonia in the north to Crete in the south, and all the lands and islands in between, Domates Gemistes — Stuffed Tomatoes — made with fresh, ripe tomatoes, is the beloved dish that Greeks enjoy at the end of summer and then all year long.

Visual Recipe: Greek Stuffed Tomatoes—Domates Gemistes—with High-Phenolic Olive Oil

Main meal—Gemista and Ladera; Serves: 6; PJ KABOS High Phenolic Extra Virgin Olive Oil used: PJ Kabos Family Reserve Organic—Medium Taste 

Ingredients

• 12 ripe tomatoes, medium size
• 1 cup basmati rice, or whichever rice is preferred
• 1 cup parsley, chopped
• 2 medium onions, chopped
• 2½ cups PJ Kabos Extra Virgin Olive Oil
• 1 cup water, cold
• 1 teaspoon salt, plus some for sprinkling the potatoes and the inside of the tomatoes
• ¼ teaspoon pepper, plus some for sprinkling the potatoes and the inside of the tomatoes
• 12 slices feta cheese
• ½ cup bread crumbs (optional)

For Serving

• 3 cups strained Greek yogurt (optional); for vegan option, use tofu ‘yogurt’

Preparation

1) Over the bottom of a large baking pan spread 4 tablespoons of PJ Kabos Extra Virgin Olive Oil.

2) Wash the tomatoes. Remove their tops, but keep them.

3) Scoop out the pulp from each tomato.

4) Place each tomato, with its lid sitting next to it, in the prepared baking pan; the tomatoes sides should touch one another. Sprinkle the insides of each tomato with salt and pepper, to taste. Cover with kitchen paper and place in the refrigerator.

5) Place the tomato pulp and seeds in a large bowl or blender. Chop or blend until smooth, then chop and add the parsley.

6) Place a large pot, which has a cover, on the stove top; add 6 tablespoons of PJ Kabos Extra Virgin Olive Oil and slowly heat. Chop up the onions and lightly sauté in the pot.

7) Add the tomato pulp, parsley, salt, and pepper. Stir.

8) Add the cold water and bring to a simmer. Add the rice. Cover and simmer on low until the rice is almost done. Taste the liquid and stir in more salt and pepper if desired. Let cool a bit.

9) Meanwhile, clean and cut into large, bite size pieces three potatoes. Place in a bowl and sprinkle with salt and pepper. Coat the potatoes with 2 tablespoons of PJ Kabos Extra Virgin Olive Oil.

10) Filling the tomatoes: When sufficiently cooled (so you don’t burn your hands!) fill each tomato with the rice mixture, a little bit more than ¾ full.

11) Place a slice of feta on the tops of each tomato. Cover with their tops. Place the potatoes among those tomatoes whose sides aren't touching. Carefully pour over all the tomatoes and potatoes 7 tablespoons of PJ Kabos Extra Virgin Olive Oil (or a little bit more!). Do not add extra water to the pan; the tomatoes have plenty.

12) Place the pan on a lower rack in the oven and cook at 180°C (350°F) for about 1½ hours, until done (the ripeness of the tomatoes determines the exact time, but 1½ hours is normally the perfect amount of time to cook the tomatoes and potatoes).

Turn off the oven and let the tomatoes rest in the oven. They can be eaten immediately but it’s nice to cook this dish early in the day and eat it later when all the flavors have had a chance to mingle.

 13) To serve: Serve with a dollop of strained Greek yogurt (or alternatively tofu yogurt to keep it a vegan dish), a drizzle of extra olive oil atop your plated tomato, and a bowl of seasonal fruit for dessert...

Kali Orexi—Happy Eating!

Please see our sister site pjkabos.com for Greek Stuffed Tomatoes for Vegetarians & Vegans where the above iconic Greek Mediterranean dish is further showcased in a beautiful cooking reel.

A Selection of PJ Kabos High-Phenolic Extra Virgin Olive Oil

PJ Kabos Family Reserve Organic—"Phenolic Shot" (Gold Bottle)

PJ Kabos Family Reserve Organic—"Phenolic Shot," is possibly the highest phenolic content available in a true extra virgin olive oil today. Meant to be taken as a shot or to drizzle over meals like salads, roasted vegetables, toast, fava, etc. to amplify both flavor and health benefits.

Be Prepared: Our '"Phenolic Shot" is not your average olive oil—it is highly intense, full-bodied, bitter and unapologetically powerful. But according to scientific studies (see our blog for articles on its health benefits) it is also very very good for you.

PJ Kabos Family Reserve Organic—Robust 

(Black Bottle)

PJ KABOS Family Reserve Organic - Robust, is an extra virgin olive oil that is very high in polyphenols and adds depth, character and great health benefits to every meal.

PJ Kabos Family Reserve Organic—Medium Taste 

(White Bottle)

PJ KABOS Family Reserve Organic - Medium, is an extra virgin olive oil that is high in polyphenols and adds a lovely taste and great health benefits to every meal.

PJ Kabos Family Reserve—Medium Taste 

(White Tin)

PJ KABOS Family Reserve - Medium, is an extra virgin olive oil in an easy-to-store tin that is high in polyphenols and adds a lovely taste and great health benefits to every meal.

Please enjoy having a look around our websites, pjkabos.com and oliveoil.com, as well as our Amazon Store for more about our many high-phenolic olive oils, recipes, history, etc. And follow along with us on Instagram for photos concerning olive oil production, our groves in Greece, articles about olive oil, family history and more.

PJ Kabos High-Phenolic Extra Virgin Olive Oil: Your Trusted Oil, Straight from Our Table to Yours.