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Greek Stuffed Tomatoes ©

June 25, 2012


Wonderful ripe  summer tomatoes from the kitchen garden!

Perfect for stuffing with rice and herbs.








6 Persons


Preparation time : 1/2 hour

Cooking time 3/4 hour





12 medium sized ripe summer tomatoes

12 tbs spoons ‘Basmati’ rice

1 bunch finely chopped  fresh mint or dried

3 medium sized onions grated

salt and pepper

1 tsp sugar

4 tbs olive oil

3 chilies

1 tin or 4 grated tomatoes

2 tbs grated rusk ( Greek: Galeta )

2 tsp Mahlepi, opt. See link below.




1. Pre-heat oven to  200. C.

2. Wash tomatoes thoroughly and place in ‘Oven Proof’ dish.Take each one and cut across the top of tomato with a serrated knife, not quite cutting through to the end and open up the lid. ( Stalk end should be downwards, in the palm of your hand as you cut each tomato. )

3. Using a sharp teaspoon, scoop out the tomato pulp from the inside carefully so as not to split the sides of the tomato and place in bowl leaving about 2 mm thickness of tomato flesh. Break up any large chunks that are in the bowl.

4. Grate onions on the large holes of your grater and sauté in a little olive oil, until transparent, 4 mins. Add basmati rice , which you have previously rinsed under running water and sauté together with onions for 2 mins.

5. Add to the onions and rice some of the tomato pulp, to make a sloppy consistency.

6. Season well and add chopped mint ( dried mint gives a stronger mint flavour) and a little extra oil and 1 tsp sugar. Taste for salt. The stuffing needs to be well salted.

7. Sprinkle the tomato shells with a salt and using a small spoon fill to just below the top with the rice mixture, to allow rice room to swell.

8. Any remaining filling, pour in between the tomatoes.

9. Close with the tomato lids  and drizzle with some extra olive oil. Lightly sprinkle with grated rusk and Mahlepi spice.

10. Place 2-3 scored chillies, in between the tomatoes to sharpen the flavour. Pour in between tomatoes a little extra grated fresh tomato, or use a tin to ad more liquid.

11. Bake in pre- heated oven at 200. C. for half an hour then using a spoon, spoon some liquid over the the rice, which will now show, from the baking dish. Cook another 1/4 of an hour, until lightly browned on top. Test a little rice for doneness.


N.B. It is important that the tomatoes are nice juicy, summer, well ripened Mediterranean tomatoes, in order to attain the best results. If you choose to make the dish at another time of year, add an additional tin of chopped tomatoes for a better taste.

Be generous with the salt, it is important to really bring the flavors out. Stuffed tomatoes are also nice cold.

Mahlab – Wikipedia, the free encyclopedia




Choose nice ripe medium sized tomatoes.


Using a teaspoon, empty out tomato centres into a bowl.


Sauté onions in a little olive oil and add basmati rice.

Sauté for another two minutes.

Mix all ingredients together. Taste for salt, by dipping your finger in. Make sure it is well salted, or your tomatoes will be bland. Drizzle with a little extra olive oil.


Salt tomatoes and then fill with rice mixture.


Close lids, add any left over stuffing around the tomatoes. Sprinkle with grated rusk and “Mahlepi” and add chilies.


Drizzle with a little olive oil and place in pre-heated oven.


Final result!



One Comment leave one →
  1. July 10, 2016 8:35 pm

    Reblogged this on What's Cooking In Jane's Kitchen and commented:

    A wonderful recipe for this time of year!!


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