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    You are in: Home / Greek / Greek Stuffed Tomatoes With Rice or Domates Yemistes Recipe
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    Greek Stuffed Tomatoes With Rice or Domates Yemistes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    hollygollygee's Note:

    This is wonderful recipe I got a from a Greek church cookbook from Tucson, Arizona. They are wonderful hot or col, the day you make them or the next day for lunch. I usually make them to go with a lamb roast and then have the leftovers for lunch the next day. You won't be disappointed!

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    Units: US | Metric


    1. 1
      Cut tops off tomatoes, and set aside. Scoop out pulp from tomatoes, chop and reserve. Saute onions in 1/2 cup of olive oil until golden. Add tomato pulp, parsley, garlic, dill, oregnao, rice, salt, and pepper. Stir to blend ingredients thoroughly. Add tomato paste and wine. Cover and simmer for 20 minutes. Arrange tomato shells in a casserole or roaster. Sprinkle lightly with sugar. Stuff tomatoes with rice mixture and cover with tomato tops. Pour 1 cup olive oil over the tomatoes and pour 1/2 cup water into pan. Sprinkle lightly with more oregano. Bake at 350 degrees for 35 minutes, basting frequently. Serve hot or cold.
    2. 2
      **tip -- if you don't want to grate the onions, you could also mince them finely. I actually have a little gadget called a Salsa Master that is sort of like a hand held food processor. I just crank the handle until the onions are very very fine.

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    Nutritional Facts for Greek Stuffed Tomatoes With Rice or Domates Yemistes

    Serving Size: 1 (2131 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 401.2
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 4.5 g
    Cholesterol 0.0 mg
    Sodium 34.1 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 2.2 g
    Sugars 4.6 g
    Protein 2.7 g

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