By Maria Athanasopoulos

Greek Stuffed Tomatoes “Yemista”

September might be here, but don’t fret since summer is not over yet! The days are still relatively long, warm and most summer produce is gratefully at its peak ripeness despite the endless amount of rain we received this season. One of my most favorite “foodie” parts of summer is the plethora of succulent and sweet heirloom tomatoes. Not surprisingly, this popular fruit is often called the cornerstone of Greek cuisine and is incorporated into nearly every meal, from tomatoes and eggs for breakfast to seafood pasta with tomato sauce for dinner.

Since tomatoes are in season and priced at their year round low, we too should have an arsenal of tomato dishes in our diets during these summer months. Yemista is a popular summer tomato dish that is a perfect example of a well rounded Mediterranean Diet recipe. This very authentic Greek main dish can be made using different variations such as adding peppers, zucchini and even making it meatless. I personally love adding plump raisins and sliced almonds to the savory filling, it gives it a burst of sweetness that is simply divine!

Yemista is what I like to call healthy comfort food at its finest. It is very rich and filling, yet backed with wholesome immunity enhancing nourishment. The tomatoes turn sweet and fleshy after their long roasting and the rice filling transforms into a creamy risotto-like texture. It may appear complex to create this culinary sensation, but I assure you its not if you follow my steps correctly. Most importantly, be sure to use tomatoes that are at their peak ripeness, as the flavor is incomparable otherwise.

DID YOU KNOW...

that Extra Virgin Olive Oil not only has exceptional health benefits but is also an amazing preservative, keeping fish, cheese, and even wine good for years? It is an excellent alternative to butter and enhances the flavor of food more than any other oil while uniquely retaining all of its nutritional benefits.

Prep time: 25 minutes
Cook Time: 1 to 1 ½ hours
Serves: 4 to 6

Ingredients:

• 8 large firm, ripe tomatoes
• 2 ½ pounds lean ground beef or lean ground turkey
• 1 cup uncooked brown rice
• ½ cup scallions, finely diced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 4 garlic cloves, minced
• ½ cup extra virgin olive oil
• 4 big potatoes, peeled and sliced into quarters
• ½ cup crushed tomatoes
• ½ cup Feta Cheese, crumbled
• Salt & pepper

Preparation:

1. Preheat oven to 400 degrees. Carefully slice off the tops of the tomatoes and set aside. Carefully scoop out the insides of the tomatoes with a small spoon, while keeping the outside intact so that they can hold the filling. Chop the pulps and place in a bowl.
2. Add olive oil in a large cooking pot over medium heat. Once the olive oil gets hot, add garlic, scallions, parsley, mint and your preferred amount of salt and pepper. Sauté for three minutes and add the ground meat. Once the meat acquires a light brown color, stir in the fresh tomato pulps and the crushed tomatoes.
3. Slowly mix in 1 cup of water and the brown rice. Let cook over medium heat for 10 minutes, stirring occasionally. Remove pot from heat.
4. Place tomatoes and sliced potatoes in a baking or roasting pan large enough to hold them comfortably. Fill each tomato with the rice and meat mixture, leaving a little room at the top for the rice to expand. Sprinkle each tomato with feta cheese and place the tomato tops back on to cover. If you have leftover filling, add in the pan around the tomatoes.
5. Cover pan with aluminum foil and bake for 30 minutes. Take foil off baking dish and add 1 cup of water. Place pan back into oven and bake for 1 hour or until rice is tender. Let stand for 10 minutes before serving.
6. Serve warm with your choice of vegetables and pair with a glass of a lively red wine like a full-bodied Merlot, which will balance the acidity of the tomatoes and enhance the flavor of the filling. I especially love Chateau Julia Merlot, a luscious dry red with a slight taste of small berries, aromas of wild cherry and mulberry.

Mmm… all I can say is that Yemista is a very Greekalicious meal! Kali Orexi!!

MAKE AHEAD!