Stuffed Tomatoes (Gemista, Improved)

Chef Nikko-san's Note:

Hand stuffed tomatoes are a Greek speciality and one of the most traditional Greek foods around. Especially this way is a little inproved with healthyer ingreedients and not losing on taste, in fact it tastes better. the optional veggies are a must, and I'd recomend you spread them chopped all over the pan.

• Total Time: 3 hrs
• Prep Time: 1 hrs
• Cook Time: 2 hrs

Ingredients:

Serves: 3-6

Yield: 1.0 cooking ...

• 4 whole big white onions
• 3 garlic cloves
• 6 mint leaves
• 1 whole parsley
• 1 pinch anise
• 6 whole tomatoes
• 680 ml tomato sauce
• ½ cup extra virgin olive oil
• 1 ½ cups whole brown rice (instant)
• ½ cup vegetable broth
• 1 bay leaf

optional vegetables to add later into pan with tomatoes

• 1 squash
• 1 sweet potato
• 1 jamaican squash
• 1 garlic clove

Directions:

1. preheet over at 350 degrees.
2. mix onions with vegetable broth with a teaspoon of oil and mix until tender.
3. add garlic into mixture and mix again.
4. open up the tomato tops with a knife, and with a teaspoon remove the interior of the tomatoes. (DO NOT DISCARD).
5. Chop the interior of the tomatoes that where just removed very fine, or blend them.
6. Put the now chopped or blended tomato interiors into your onion garlic and broth mix.
7. Add the tomato sauce into the mixture.
8. Chop up all herbs & anis and throw them into the sauce,
9. Add salt & pepper if needed & throw in Bay leave, and cook until thick.
10. Add rice into mixture and cook for 3 - 5 min, until done.
11. Now add the sauce & rice mix (stuffing) into the emptied tomatoes and cap the tomatoes with their tops and place them into a cooking pan.
12. (optional) add the extra vegetables mentioned in optional around the pan and over the tomatoes too. chopped of course.
13. cook in the oven for 2 hours at 350 degrees.
14. Voila your done, if you want you can spread some parmesean cheese over them!