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Easy Paleo Greek Stuffed Tomatoes (Gemista)

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Fresh, juicy, and loaded with Mediterranean flavor, these Greek Stuffed Tomatoes are the perfect healthy comfort food. Serve Gemista as a main or side dish. Warm in the winter or cold in the summer, this is a year-long recipe that looks impressive and tastes amazing! Naturally paleo, vegan, whole 30, gluten-free, and dairy-free and perfect for Easter!

stuffed greek tomato on plate with fresh herbs, tray of tomatoes in background

I didn’t discover tomatoes until I fell in love with my Greek. I mean, I knew what they were and ate them pretty regularly…but the tomatoes you can buy from stores in the UK and US are just not the real thing. The closest I ever found was home grown tomatoes in Memphis, TN, but still! Nothing beats the powerful Greek flavor these little fruits can contain. 

What is Gemista?

The Greek word for stuffed tomatoes is “Γεμιστά” pronounced “gemista” or “yemista”. In Greek it means “filled with”. Traditionally, Gemista is filled with rice, chopped veggies, tomato sauce and occasionally minced meat, and is often served around Easter.

Aerial shot of stuffed tomato with lid off

Why I can’t get enough of these vegan stuffed tomatoes:

  • They’re 100% plant based. We all need more veggies in our lives!
  • They are refreshing. Hello mint! I believe mint is one of the most underrated underdogs of the savory culinary world. You maybe don’t miss it when it’s gone, but when it’s there? Mouth explosions.
  • It’s full of fantastic flavor! Along with the mint we have some dill, parsley, garlic, raisins, onions and nutritional yeast.
  • They’re versatile. They can be made all year and served hot or cold.

How to make this Paleo Greek Stuffed Tomatoes recipe

  1. Cut off the tomatoes’ tops and carefully scoop out the flesh with a spoon and save.
tomatoes with cut lids and flesh scooped out

2. Heat oil in pan. Sauté onions for 3 minutes (until starting to soften) and then add garlic and sauté for another 2 minutes. While they are cooking, blend juice of scooped out tomato flesh.

sauté onions and garlic in pan

3. Add riced cauliflower and tomato juice. Stir until combined.

add cauliflower rice and tomato juice to pan

4. Add herbs, pine nuts, raisins and salt. Stir until well combined and simmer for 5 minutes. Adjust seasoning if necessary.

add herbs raisins and pine nuts

5. Add nutritional yeast and stir.

add nutritional yeast

6. Scoop into tomatoes. Place tomatoes in baking tray.

Stuff the tomatoes with mixture

7. Bake.

stuffed tomatoes baked

How to store:

  • Fridge: These tomatoes store very well in an air tight container in the fridge for 3-4 days. It tastes even better the next day so be sure to make extra!
  • Freezer: After the tomatoes have cooked, wrap individually in clingfilm and place in a ziplock freezer bag. They will keep for up to 3 months.

Jazz it up!

  • Pour the rest of the tomato juice into the tray before baking to make the tomatoes even softer. They do this in Greece and it’s delicious!
  • You could add some plant-based or dairy cheese on top (under the little lids/hats, as I call them)
  • Try broccoli rice instead of cauliflower rice.
  • Try stuffing them with other veggies! Zucchini/courgettes, potatoes, eggplant, and peppers all go well in these veggie bombs.
  • Like a bit of spice? Add 1 or 2 diced chilis to your mix!
  • Add meat! Occasionally you will find minced beef or pork inside these stuffed tomatoes in Greece.

More ridiculously tasty recipes you will love:

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📖 Recipe

Greek Stuffed tomato on a white plate with mint leaves.

Paleo Greek Stuffed Tomatoes (Gemista)

Yield: 4 people
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Fresh, juicy and loaded with flavor, these Greek Stuffed Tomatoes (or Gemista) are the perfect healthy comfort food. Naturally paleo, whole 30 and vegan!


  • 8 beef tomatoes, large tomatoes, see notes*
  • 1 tbsp olive oil
  • 2 small red onions, or 1 large
  • 2 garlic cloves
  • 600 g cauliflower rice
  • 480 ml juice from the beef tomatoes, 2 cups, see notes**
  • 2 tbsp fresh dill
  • 2 tbsp fresh mint
  • 2 tbsp parsley
  • 35 g pine nuts , 1/4 cup
  • 70 g raisins , 1/2 cup
  • 1 tsp salt
  • 6 g nutritional yeast, 1/8 cup


  1. Cut off the tomatoes' tops and carefully scoop out the flesh with a spoon. Keep the lids.
  2. Blend the scooped out flesh of the tomatoes until smooth. Set aside.
  3. Heat oil in pan.
  4. Sauté onions for 3 minutes.
  5. Add garlic and sauté for another 2 minutes.
  6. Add riced cauliflower and tomato juice. Stir until combined.
  7. Add dill, mint, parsley, pine nuts, raisins and salt.
  8. Stir until well combined.
  9. Simmer for 5 minutes. Adjust seasoning if necessary.
  10. Add nutritional yeast and stir.
  11. Scoop into tomatoes and put tops back on.
  12. Place tomatoes in baking try.
  13. Bake at 200°C/390°F for 45 minutes.


* Beef tomatoes/buffalo tomatoes, basically, the larger the better! This will also work with medium sized tomatoes if you can't find large ones.

**save the tomato flesh/seeds when you remove it in step one, blend it and this will be your tomato juice.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 295Unsaturated Fat: 0g

Did you make this recipe?

Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and Instagram, Pin it on Pinterest, or leave a star rating review below! Don’t forget to sign up to the email list for sparkly new recipes in your inbox =]

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