Equipment
* optional
Ingredients
Tomatoes
- 6 large beefsteak tomatoes, firm but ripe
Filling
- 80 ml olive oil
- 2 yellow onion, finely diced
- 40 g pine nuts
- 150 g medium-grain rice
- 30 g dried currants
- tomato pulp
- 120 ml water
- 15 g fresh mint, chopped
- 15 g fresh parsley, chopped
- 2 g ground allspice
- 6 g salt
- 2 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 351 kcal
- Protein
- 7 g
- Carbohydrates
- 43 g
- Fat
- 18 g
- Fiber
- 8 g
- Sugar
- 19 g
- Sodium
- 412 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1024 mg
- Calcium
- 65 mg
- Iron
- 2.1 mg
- Magnesium
- 72 mg
- Phosphorus
- 167 mg
- Zinc
- 1.4 mg
- Vitamin A
- 16 mcg
- Vitamin C
- 55 mg
- Vitamin E
- 1.9 mg
- Vitamin K
- 50 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.5 mg
- Folate
- 15 mcg
- Water
- 57 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 180°C (350°F). Wash and dry the tomatoes.
Slice the top 2cm off each tomato to create a lid and reserve. Using a spoon or melon baller, carefully scoop out the pulp and seeds into a bowl, leaving a shell about 0.5cm thick. Do not puncture the skin.
Finely chop or pulse the scooped tomato pulp in a blender until it forms a chunky sauce.
Heat 60ml of olive oil in a large sauté pan over medium heat. Add the diced onions and pine nuts. Sauté for 5-7 minutes until the onions are translucent and the pine nuts are lightly golden.
Add the rinsed rice to the pan and stir for 1 minute to coat in the oil. Add the blended tomato pulp, currants, allspice, salt, pepper, and half of the water (60ml). Simmer gently until the liquid is mostly absorbed but the rice is only par-cooked (about 5-8 minutes).
Remove the filling from heat. Stir in the chopped fresh mint and parsley.
Spoon the rice mixture into the hollowed tomato shells, filling them only 3/4 full to allow the rice to expand further during baking. Place the reserved tomato lids on top.
Arrange the stuffed tomatoes snugly in a baking dish. Drizzle with the remaining olive oil (20ml) and pour the remaining water (60ml) into the bottom of the dish (not over the tomatoes).
Bake for 60 to 75 minutes at 180°C (350°F). The tomato skins should wrinkle slightly and the rice should be tender. If the tops brown too quickly, cover loosely with foil halfway through.
Remove from oven and let cool for at least 30 minutes. The flavors settle and improve as the dish cools to room temperature.
Chef's Notes
- Choose tomatoes that are firm with thick walls. Beefsteak varieties hold their shape best during the long bake.
- Do not skip the resting period. Like many olive-oil-based dishes (Ladera), this tastes infinitely better warm or at room temperature than piping hot.
- If you have leftover filling, you can scatter it around the base of the tomatoes in the baking dish; it will cook in the juices.
- For a richer flavor, be generous with the olive oil. It is a main ingredient in the sauce, not just a cooking fat.
Storage
Refrigerator: 4 days — Flavor improves after resting overnight.
Reheating: Gentle warming in oven or microwave, though traditionally served at room temperature.
Troubleshooting
Rice inside the tomato is crunchy
Cause: Rice wasn't par-cooked enough or not enough liquid in the pan
Fix: Add a splash more water to the baking dish, cover tightly with foil, and bake for an additional 15-20 minutes.
Prevention: Ensure the filling absorbs the tomato pulp liquid before stuffing; adding water to the baking dish creates steam.
Tomatoes collapsed or burst
Cause: Oven too hot or tomatoes were overfilled
Fix: Cannot be fixed aesthetically, but still edible and delicious.
Prevention: Fill only 3/4 full; use firm tomatoes.
Cultural Context
This style of stuffed vegetable dish, known as 'Gemista' in Greece or 'Dolma' in Turkey, is a staple of Mediterranean cuisine. The specific inclusion of currants, pine nuts, and aromatic spices like allspice leans towards the 'Politiki' (Constantinople-style) cuisine, reflecting the historical exchange of flavors between Greek and Ottoman cultures.
