Marmies Bakedgrilled Stuffed Greek Style Tomatoes Recipes

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GREEK GEMISTA - STUFFED TOMATOES & PEPPERS



Greek Gemista - Stuffed Tomatoes & Peppers image

Delicious stuffed tomatoes & peppers with rice, lots of herbs and aromatics.

Provided by by Jenny | The Greek Foodie

Categories     Vegetables

Number Of Ingredients 18

6 tomatoes (ripe but firm large tomatoes)
3 Green bell peppers
4 yukon gold potatoes (cut in wedges. I like to leave the skin on, it's very tasty :-))
2 medium onions (finely chopped)
1 cup extra virgin olive oil (in total)
14 oz tomatoes (chopped)
1 cup long grain white rice
1 cup fresh parsley (finely chopped)
1 cup fresh mint (chopped)
5 tablespoon pine nuts (optional)
5 teaspoon raisins (optional)
½ cup breadcrumbs
⅓ cup sugar (total, you might not use all of it.)
Greek dry oregano
sea salt
freshly ground pepper
Greek feta cheese (optional)
crusty bread (optional)

Steps:

  • Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
  • Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
  • Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
  • Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it's all clean, and no seeds are left inside.
  • As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.

Nutrition Facts : Calories 759 kcal, Sugar 21 g, Sodium 99 mg, Fat 43 g, SaturatedFat 6 g, Carbohydrate 88 g, Fiber 9 g, Protein 10 g, ServingSize 1 serving

TOMATES FARCIES (STUFFED TOMATOES)



Tomates Farcies (Stuffed Tomatoes) image

A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.

Provided by David Tanis

Categories     breakfast, brunch, vegetables, appetizer, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

8 medium tomatoes
Salt
Ground black pepper
1 cup rough bread crumbs from a rustic loaf
2 garlic cloves, smashed to a paste with a little salt
2 tablespoons chopped parsley
2 tablespoons chopped basil
1 teaspoon chopped thyme
1 ounce of grated Parmesan or pecorino cheese
Pinch of crushed red pepper, optional

Steps:

  • Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
  • Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
  • Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams

GREEK STUFFED TOMATOES



Greek Stuffed Tomatoes image

Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice. If you can't tolerate gluten, use the rice; if you can and prefer a whole grain, use the bulgur.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h

Yield Serves six

Number Of Ingredients 9

6 large, firm tomatoes
1 small zucchini, shredded
Salt
3 tablespoons olive oil
1 to 2 garlic cloves to taste, minced
1/4 cup finely chopped fresh mint
2 tablespoons chopped fresh dill or parsley
1/2 cup rice or coarse bulgur
Freshly ground pepper

Steps:

  • Prepare the tomatoes. With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o'-lantern, leaving them intact so that you can replace them when you bake the tomatoes. Cut away the woody core, and reserve the tops. Using a small spoon, preferably a grapefruit spoon, scoop out the insides of the tomatoes. Place a strainer over a bowl, and rub the seed pods against the strainer. Discard the seeds. Finely chop the pulp. Add to the bowl with the juice. Salt the tomato shells, place them upside down on a rack set on a baking sheet, and let drain while you prepare the remaining ingredients.
  • Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to the bowl with the tomato pulp. Add the garlic, mint, parsley or dill, and rice or bulgur. Season generously with salt and pepper. Stir in 2 tablespoons of the olive oil and let sit for 30 minutes.
  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Fill the tomatoes almost to the top with the stuffing, and replace the caps. Place in the oiled baking dish. Drizzle on the remaining oil. Place in the oven, and bake 45 minutes to an hour until the tomatoes are almost collapsing. Remove from the heat, and allow to cool to room temperature or serve hot.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams

GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)



Greek Stuffed Tomatoes and Peppers (Yemista) image

This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!

Provided by Denise Phillips Sarigianopoulo

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 12

Number Of Ingredients 12

8 large ripe tomatoes
4 large green bell peppers
¼ cup butter
1 onion, diced
1 clove garlic, minced, or to taste
2 pounds ground beef chuck
2 tablespoons soy sauce
1 tablespoon seasoned salt
1 tablespoon ground black pepper
½ cup water
1 ½ cups converted (parboiled) rice (such as Uncle Ben's®)
½ cup olive oil

Steps:

  • Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
  • Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
  • Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
  • Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 28.5 g, Cholesterol 44.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 13 g, SaturatedFat 6.7 g, Sodium 411.9 mg, Sugar 5.4 g

GRILLED STUFFED TOMATOES



Grilled Stuffed Tomatoes image

What a wonderful change of pace from the regular sides when we are grilling! These taste soooo good! This is from Down Home With The Neelys.

Provided by Scoutie

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

6 large tomatoes
2 tablespoons chopped green onions
2 tablespoons chopped basil leaves
6 ounces goat cheese
salt & freshly ground black pepper
2 cups cooked orzo pasta
2 tablespoons extra virgin olive oil
1/4 cup grated parmesan cheese

Steps:

  • Preheat the grill to medium heat.
  • Cut the tomatoes and core them, removing all the seeds and juice.
  • In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
  • Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.

STUFFED GREEK TOMATOES



Stuffed Greek Tomatoes image

Make and share this Stuffed Greek Tomatoes recipe from Food.com.

Provided by Mikey Tucson

Categories     Greek

Time 10m

Yield 8 appetizers

Number Of Ingredients 7

4 roma tomatoes
4 tablespoons chopped onions
8 Greek olives
8 tablespoons crumbled feta cheese or 8 tablespoons goat cheese
8 slices cucumbers (thin slices)
basil
olive oil

Steps:

  • Cut flat ends on top and bottom of tomatoes and then cut tomatoes in half, then seed with spoon to keep shell intact.
  • Add 1/2 tbsp onions, 1 olive, 1 tbsp feta to each half.
  • Drizzle olive oil over each half.
  • Add 1 slice of cucumber to each half.
  • Rip an appropriately-sized piece of basil and place on top.

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