Rice Stuffed Tomatoes – Greek-flavored
These Greek rice-stuffed tomatoes are ripe summer tomatoes hollowed out and filled with cooked arborio rice, toasted cashews, kalamata olives, raisins and fresh basil, then baked until the skins start to roast and blister. It is a light, fully vegan version of the classic Gemista, and it can be served either warm from the oven or cold the next day, which makes it perfect for a hot afternoon. Everything comes together in one bowl, so it is an easy way to turn a handful of good tomatoes into a real meal.
A recipe that is close to my heart
This one is very dear to me. My grandma used to cook a lot of stuffed vegetables for me as a child, such as stuffed bell peppers, eggplant, tomatoes and so on, so pretty much any vegetable that could be stuffed. Summer is here and the sun is hot, so I am thinking of the seaside a lot, and for now the best I can do is bring some Mediterranean flavors into my kitchen.
The actual name of this traditional Greek recipe is Gemista, or Yemista, which translates as “stuffing.” That is exactly what you need this warm season: a light dish that could be served either warm or cold. My version keeps the Greek staples front and center, especially the world-famous Kalamata olives.
What goes into the filling
The filling is short but layered, and each ingredient earns its place. Here is what each one brings:
- Arborio rice gives a soft, slightly plump bite that holds the filling together. For today’s recipe I used arborio, but pretty much any rice will do, so if you do not have the round rice type, there is no need to run to the grocery store for a new one.
- Toasted cashews add crunch and a buttery richness that balances the soft rice. Toasting them first deepens the flavor, so do not skip that step.
- Kalamata olives bring the briny, salty Greek backbone. Chop them so their flavor spreads through every spoonful.
- Raisins are the small surprise: a touch of sweetness that plays against the salty olives, which is a very Mediterranean move.
- Sauteed red onion adds gentle sweetness and takes the raw edge off, so cooking it before it goes in the bowl is worth the extra pan.
- Fresh basil, julienned, lifts everything with a bright, summery note. Add it near the end so it stays fragrant.
And if you feel like it, you can add any veggies you have laying in the fridge or that you personally prefer. Today I decided to keep it simple and straight to the point, and delicious, of course.
How to choose a good tomato
Because we are in the season, I will share a little secret with you about how to recognize and choose a good tomato. A good one feels heavy for its size and gives just slightly when you press it, and it smells like a tomato right at the stem end. If you have ever been to a garden, you will know exactly what I am talking about. That real tomato smell is the sign of ripe fruit with flavor to spare, and it matters here because the tomato is the star, not just a container.
Pick tomatoes that are firm and round enough to stand upright and hold their shape through baking. When you scoop out the insides, do not throw them away. You will chop and stir them right back into the filling, so all that flavor stays in the dish.
Tips for getting them just right
- Cook and cool the rice before mixing, so the filling is not steaming hot and mushy when you spoon it in.
- Hollow the tomatoes gently with a spoon, leaving the walls thick enough to hold their shape. Thin walls tend to collapse in the oven.
- Season the filling with salt and pepper to taste and mix well before stuffing, since it is hard to fix the seasoning once everything is inside the tomatoes.
- Put the cut-off lids back on top and sit the tomatoes snugly in the baking dish so they support each other and stay upright.
- Sprinkle a little olive oil over the top before baking. This is what helps the skins roast and blister at around 200 C, roughly 30 minutes, until they just start to char at the edges.
The dish is ready when the skins look wrinkled and lightly roasted and the filling is heated through. That roasted skin is where a lot of the flavor lives, so let them go until they start to color rather than pulling them early.
What to serve alongside
These tomatoes are light on their own, so they pair nicely with other Mediterranean plates. Serve them as part of a spread with a crisp summer salad, or round out a bigger meze table with more stuffed vegetables like roasted stuffed onions or mushroom dolmas. On a hot day, a cold glass of one of these healthy summer drinks finishes the plate perfectly.
Serving and storing
One of the best things about Gemista is that it works warm or cold, which makes it excellent for making ahead. Serve them fresh from the oven, or let them cool and enjoy them chilled the next day when the flavors have had time to settle and deepen. Keep leftovers in an airtight container in the fridge for up to three days, and bring them back to room temperature or warm them gently before serving.
If you love this kind of cozy, filling rice dish, you will find plenty more ideas in my collection of vegan rice recipes and across my Greek cuisine recipes.
If you make these Greek rice-stuffed tomatoes, I would love to know how they turned out, so please rate the recipe below and leave a comment telling me whether you kept the raisins in or swapped in a veggie you had on hand. As always, let me know what you thought.
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Rice Stuffed Tomatoes – Greek-flavored
Ingredients
- 3 tomatoes
- ½ cup arborio rice cooked
- ½ cup cashews toasted
- ¼ cup raisins
- ½ cup kalamata olives chopped
- ½ red onion chopped and sauteed
- 2 Tbsp basil leaves julienned
Instructions
- Boil the rice.
- Preheat the oven to 200 C.
- Wash and pat dry the tomatoes.
- Cut off the top of the tomatoes and discard the inside of each tomato with a spoon.
- In a bowl, combine the insides of tomatoes, rice, cashews, onion, raisins, olives, and the julienned basil.
- Add salt and pepper to taste. Mix to combine.
- Fill each tomato with the rice mixture, top with the cut off lid, put them into a baking dish, sprinkle with some olive oil and bake for about 30 minutes until they start to roast.
- Enjoy!
Frequently Asked Questions
Gemista, also spelled Yemista, is a traditional Greek dish whose name translates as “stuffing.” It refers to summer vegetables like tomatoes and peppers that are hollowed out and filled, usually with a rice-based mixture, then baked. This recipe is a light vegan version made with tomatoes, rice, cashews, olives, raisins and basil.
Yes. This version is fully vegan. The filling is arborio rice, toasted cashews, raisins, kalamata olives, sauteed red onion and fresh basil, seasoned with salt, pepper and a little olive oil, with no dairy, egg or other animal products.
I used arborio rice for its soft, plump bite, but pretty much any rice will do. If you do not have a round rice type on hand, there is no need to run out for a new one, so feel free to use whatever rice you already have and cook it before mixing the filling.
Choose firm, round tomatoes and hollow them gently, leaving the walls thick enough to hold their shape. Put the cut-off lids back on and sit the tomatoes snugly together in the baking dish so they support one another and stay upright at around 200 C for about 30 minutes.
Absolutely. One of the best things about this dish is that it works either warm or cold, so it is great for making ahead. Serve them straight from the oven, or chill them and enjoy the next day once the flavors have settled. Store leftovers in an airtight container in the fridge for up to three days.
A good tomato feels heavy for its size, gives just slightly when pressed, and smells like a real tomato at the stem end. That fresh, garden-like scent is the sign of ripe fruit with plenty of flavor, which matters here because the tomato is the star of the dish, not just a container for the filling.
I simply love stuffed veggies and tomatoes are one of my favorite! I really loved your recipe, such an inspiration!
Thank you! Happy to hear you liked the recipe!