Friday, 4 December 2015


“I love judging food by its smell and feel and taste. The healthiest tomato isn't always the perfect one that's been covered in pesticides.” - Sheherazade Goldsmith

We cut the first zucchinis from our garden today and as we had bought some delicious ripe, juicy red tomatoes from a farmers’ market, we made this dish, which is a traditional Greek “everyday” Summer dish. It’s a great dish as it can eaten hot out of the oven or alternatively at room temperature, or even chilled if the weather is very hot. Grated parmesan cheese can added optionally (either in the last stages of cooking or when the meal is served.
Serve with crusty bread and a chilled rosé wine.

(Vegetarian Greek Stuffed Tomatoes)

6 medium ripe tomatoes
2 garlic cloves
1 large onion, grated
2 small zucchinis, grated
1/3 cup arborio rice
1 tablespoon tomato paste
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped mint
2 potatoes, cut into wedges
Olive oil
Salt, pepper
Grated parmesan (optional)

Preheat the oven to 190˚C
Cut the tops of the tomatoes, leaving one side attached as a lid carefully and scoop out the flesh, being careful not to pierce the bottoms. Season the insides with salt and pepper.
Purée the tomato flesh and any of the additional juices with the garlic in a small food processor. Set aside.
In a large skillet, sauté the onion over medium-high heat in 2 tablespoons of olive oil until soft, about 4 minutes. Add the zucchini and cook a few minutes longer, until the zucchini is just beginning to brown, about 4 minutes. Stir in the rice and cook until pearly white, 3 minutes.
Carefully pour in the tomato mixture and add the tomato paste. Simmer until just thickened, about 4 minutes. Remove from the heat and season with 1 teaspoon salt, pepper, the parsley, and the mint.
Arrange the tomatoes in a large casserole dish. Spoon the rice mixture into the tomatoes until just shy of full (you might have a little extra depending on the size of your tomatoes). Cover with the tops.
Put the potato wedges in between the tomatoes. Drizzle with olive oil. Pour 1/2 cup vegetable stock around the tomatoes. Bake in the oven for 1-2 hours, until the tomatoes and the rice are cooked. About 10 minutes before removing from the oven sprinkle generously with grated parmesan cheese, if using.
Serve hot or at room temperature.

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  1. Bon appetit!
    I have something eatable also today:

    herzlich Pippa, but surely I do not connect ist with your linki- party! - you know, only FRIDAY GREEN is my favourite!

  2. I have done this before with rice or potato but not with both. But why not? Double your pleasure, I say!

    My family loves it when shaved parmesan cheese is added just as the meal is being served. That way the cheese doesn't harden in the oven.