Mediterranean Stuffed Tomatoes

Total Time
1hr 37mins
Prep 20 mins
Cook 1 hr 17 mins

Ingredients Nutrition


  1. Wash the tomatoes then turn each one stem side down, and with a sharp knife cut the end to make an opening, leaving a"cap" on the tomatoes.
  2. With a small spoon, scoop the pulp out of the tomatoes into a bowl.
  3. Place the tomato shells in a baking dish.
  4. Sprinkle the inside of the shells with salt and sugar.
  5. Heat the oil in a skillet and add the onions.
  6. Cook over low heat until the onions are soft then add the garlic and parsley, and blend.
  7. Add the meat, the wine and water.
  8. Cover and simmer for 5 minutes.
  9. Add the rice and tomato pulp and stir.
  10. Cover the skillet and simmer for 7 minutes, then add salt, pepper, mint and nutmeg.
  11. Remove from heat, and fill the tomatoes up two thirds of the way with the stuffing and liquid.
  12. Cover with the tomato caps and brush each one with oil.
  13. Bake at 350°F for 60 minutes.
Most Helpful

I really loved them. So did my guests, it seemed. The only trouble i had, which is not part of the recipe but a trouble with the tomatoes is that i had a hard time with the stem. I bought huge tomatoes and they have very big, spread stems, it was a bit hard to carve around that. Other than that, it was a wonderful recipe and will definitely be made again.

conformistsheep May 17, 2005

The proportions and flavours were really good but I think that more detailed instructions on the oven part for the cooking-challenged like me would have been helpful. Since I also stuffed some peppers as they do in a Greek tavern near me, I was wondering if that changed the cooking time at all and if I should have put other things too. But it was the only recipe for yemistes that I found that had meat which is what I really wanted!

elly127 July 28, 2003