Stuffed tomatoes (Gemista)
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Stuffed tomatoes (Gemista)

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DIRECTIONS
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DIRECTIONS

  1. Rinse and cut open the tomatoes, removing their cup with a knife.
  2. Carefully remove their flesh with a spoon.
  3. Sprinkle the empty tomatoes with some salt and turn upside down to drain their liquid.
  4. Melt tomatoes’ flesh and put in a deep bowl, along with Horio Koroneiki variety olive oil, onions, carrots, artichokes, zucchinis, fennel, rice, oregano, sugar and salt and pepper. Mix.
  5. With this mixture, fill the empty tomatoes and shut them with their cup.
  6. Place them in a pan and spread vine leaves atop, so that tomatoes don’t get burned.
  7. Grate a large tomato over the pan, sprinkle with Horio Classic olive oil and bake in preheated oven at 150C for 1 ½ hour.
  8. 15 minutes before the end, remove vine leaves and leave the food in the oven until tomatoes turn slightly brown.
  9. Serve warm or in room temperature.

 

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    INGREDIENTS

    12 ripe large tomatoes 16 tbsp glutinous rice 2 bunches of fennel 4 grated carrots 8 finely chopped onions 2 grated artichokes 4 grated zucchinis 2 teaspoons sugar 2 cups olive oil Horio Koroneiki variety 1/2 teaspoon oregano 7 large vine leaves Horio Classic olive oil for baking Salt, pepper
    INGREDIENTS

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