Greek Stuffed Tomatoes

  • 250g Aussie beef mince (optional)
  • 8 large tomatoes
  • 2 onions, finely chopped
  • 2 cloves of garlic, minced
  • 1 zucchini, chopped
  • 1 jar chopped tomatoes
  • Handful of parsley, chopped
  • 1/3 cup raisins
  • 1/3 cup pinenuts, toasted
  • 2 tbsp tomato paste
  • 500g rice
  • Extra virgin olive oil
  • Maldon sea salt
  • Freshly ground black pepper
  • Pinch of oregano
  • 1 pack Dodoni feta cheese
  1. Slice & remove the top of the tomatoes. With a spoon scoop out the flesh of the tomatoes & set aside in a bowl. Season the hollow tomatoes with sea salt & set aside.
  2. In a blender mix together the flesh of the tomatoes, 5 tbsp olive oil & tomato paste; set aside.
  3. In a saucepan over medium heat, add a drizzle of olive oil followed by
    the onions & minced beef. Once the meat is cooked, add the zucchini & garlic, & saute for 1 more min.
  4. Add the rice, & continue sauteing, followed by the jar of chopped      tomatoes. Once the liquid is absorbed, remove from heat & stir in the fresh parsley, raisins & pinenuts.
  5. In a baking pan, spoon the rice stuffing inside the hollow tomatoes. Season with salt & pepper & pour the tomato sauce over the tomatoes. Cover the tomatoes with their top piece & add a drizzle of olive oil over tomatoes.
  6. Cover the gemista with foil & bake in a pre-heated oven at 180°C for approximately 45 min. Remove foil halfway through cooking time, for your tomatoes to obtain a nice colour.
  7. Serve the gemista with some greek Dodoni feta, a drizzle of olive oil & a pinch of oregano.

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