Paleo Greek Stuffed Tomatoes (Gemista)

Firstly, cut the tops off of the tomatoes, scoop the insides out and blend them with a hand blender. You want to use large, beef tomatoes if possible, but regular will work.

Now let's make the stuffing. Sauté the onion for a couple of minutes, and the add the garlic and sauté for a couple of minutes.

Add cauliflower rice and the blended tomato juice from scooping the insides out. I use frozen cauliflower rice for ease and less mess.

Next, let's mix in some fresh herbs. I added fresh dill, mint and parsley. They pack a powerful punch of flavour and are so refreshing!

I also stirred in pine nuts, raisins and salt for a little crunch and nuttiness, sweetness and balance.

After that I sprinkled in some nutritional yeast. It gives the paleo Greek Stuffed Tomatoes an almost cheesy flavour while keeping them dairy-free.

Time to stuff! Stuff the hollowed-out tomatoes with the mixture, right to the top. There should be just the right amount of mixture for 8 large tomatoes.

Place the Greek Stuffed Tomatoes in a baking dish. I lined mine with parchment paper just in case they decided to stick to the bottom.

These Whole30 Greek Stuffed Tomatoes are gluten-free and low carb. Serve them hot or cold - they are delicious either way!