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!
I didn’t really discover tomatoes until I went to Greece. 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 homegrown 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 tomatoes or bell peppers filled with rice, chopped veggies, tomato sauce, and occasionally minced meat, and is often served around Easter.
❤️ Why you will love this recipe
- 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
- Cut off the tomatoes’ tops and carefully scoop out the flesh with a spoon and save.
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.
3. Add riced cauliflower and tomato juice. Stir until combined.
4. Add herbs, pine nuts, raisins and salt. Stir until well combined and simmer for 5 minutes. Adjust seasoning if necessary.
5. Add nutritional yeast and stir.
6. Scoop into tomatoes. Place tomatoes in baking tray.
- 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.
🪄 Recipe Notes & Tips
- 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 Greek recipes you will love
- Sfougato Greek Crustless Zucchini Quiche
- Citrusy Slow Roasted Greek Leg of Lamb
- Greek Frappe Recipe
- Avgolemono Sauce Recipe
- Greek Stuffed Cabbage Rolls
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Paleo Greek Stuffed Tomatoes (Gemista)
- 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 about 6 cups
- 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
- Cut off the tomatoes' tops and carefully scoop out the flesh with a spoon. Keep the lids and scooped-out flesh separately.
- Blend the scooped-out flesh of the tomatoes until smooth. Set aside.
- Heat oil in pan.
- Sauté onions for 3 minutes.
- Add garlic and sauté for another 2 minutes.
- Add riced cauliflower and tomato juice. Stir until combined.
- Add dill, mint, parsley, pine nuts, raisins and salt.
- Stir until well combined.
- Simmer for 5 minutes. Adjust seasoning if necessary.
- Add nutritional yeast and stir.
- Scoop into tomatoes and put tops back on.
- Place tomatoes in baking tray.
- Bake at 200°C/390°F for 45 minutes.