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Gemista (Greek Stuffed Tomatoes)

| Mains | Vegetables | Greek


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 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
Select Ingredients
  • 1X
    Tabi3y Parsley
  • 1X
    Dodoni Feta Cheese
  • 1X
    Carmencita Oregano
  • 1X
    Wadi Food Tomato Paste
  • 1X
    Maldon Sea Salt Crystals
  • 1X
    El Doha Egyptian Rice
    1 Kg
  • 1X
    Chinese Garlic
    ~200 - 250g
  • 1X
    Aussie Beef Mince
  • 1X
    Wadi Food Extra Virgin Olive Oil
  • 1X
    Castello Chopped Tomatoes
  • 1X
    Tanboul Green Zucchini
  • 1X
    Spice Guru Whole Black Peppercorn Grinder
+ Add Selected Ingredients to Cart  EGP951.20

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  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, & sauté for 1 more minute.
  4. Add the rice, and continue sautéing, followed by the jar of chopped tomatoes. Once the liquid is absorbed, remove from heat & stir in the fresh parsley.
  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 180C for approximately 45 minutes. Remove foil halfway through cooking time, for your tomatoes to obtain a nice colour.
  7. Serve the gemista with some greekDodoni feta, a drizzle of olive oil & a pinch of oregano. 
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