Recipe for Greek Style Stuffed Tomatoes
Greek Style Stuffed Tomato (Domata Yemistes) Recipe Ingredients:
- 10 – 12 tomatoes
- 1 1/2 pounds ground beef
- 2 tablespoons sugar
- 1/4 cup olive oil
- 1 finely chopped onion
- 1/2 cup rice
- Chopped parsley
- 1/2 teaspoon (optional) cinnamon
Instructions to Make Greek Stuffed Tomatoes:
Slice a piece from the top of each tomato and remove the pulp with a teaspoon.
Save the pulp and set aside.
Arrange tomatoes in a baking pan and sprinkle 1/2 teaspoon sugar into each one.
Heat 1/4 cup olive oil in a frying pan and sauté onion until soft.
Add ground beef and stir for a few minutes.
Add rice, parsley, salt, pepper, cinnamon, and 1 cup tomato pulp. Cover and cook over low heat for 10 minutes.
Remove from heat and allow to cool.
Fill tomatoes, leaving room for the rice to swell and replace tops.
Sprinkle some olive oil on top of the tomatoes.
Pour 1 cup tomato pulp in the bottom of the pan; bake in an oven that has been set to 350 degrees Fahrenheit for about 1 1/2 hours, or until the rice has softened and the meat is cooked all the way through.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston