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Stuffed Tomatoes (Gemista)

Stuffed Tomatoes (Gemista)

By: Naomi Sherman

This classic dish of rice-stuffed tomatoes combines the sweetness of tomatoes with the saltiness of olives and the crunch of pine nuts. Baked to perfection in a juicy sauce, it’s perfect as a starter, or serve with extra vegetables for a main course.



Prep time

Cook time



  • 8 large tomatoes
  • 60mL olive oil
  • 3 tsp minced garlic
  • 1 onion, diced
  • 400mL tomato puree
  • 125g rice
  • ½ cup parsley, chopped
  • ½ cup mint, chopped
  • ¼ cup dill, chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • 125mL vegetable broth
  • 50g pine nuts
  • 80g olives, chopped
  • Retained tomato flesh
  • 125mL vegetable broth
  • 125mL vegetable broth
  • ½ tsp minced garlic


  • Preheat the oven to 200°C.
  • Slice the tops off the tomatoes and set them aside.
  • Very carefully, scoop out the inside flesh and set it aside in a bowl.
  • Place the tomatoes into a small baking dish.
  • Heat the olive oil in a fry pan over medium-high heat. Add the garlic and onion and cook for 5 mins until softened.
  • Add the tomato purée, rice, herbs and vegetable broth and stir well. Bring to the boil then let simmer for 5 mins, or until the rice is half-cooked.
  • Add the salt and pepper and stir. Remove from the heat and allow to cool.
  • Using a food processor, purée the reserved tomato flesh and add the vegetable broth, oregano and garlic.
  • Carefully spoon the rice into the tomatoes and place their tops back on.
  • Pour the sauce around the base of the tomatoes and drizzle the tops with extra olive oil.
  • Bake for 1 hour and 15 mins before serving.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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