📝 About This Recipe
A cornerstone of the Greek 'Lathera' tradition, Gemista captures the very essence of a Mediterranean summer. Large, ripe tomatoes and vibrant bell peppers are hollowed out and filled with a fragrant mixture of rice, fresh herbs, and the sweet flesh of the vegetables, all slow-roasted in a generous amount of extra virgin olive oil. This dish is a celebration of patience and seasonal produce, offering a melt-in-your-mouth texture that tastes even better the next day.
🥗 Ingredients
The Vegetables
- 6 pieces Large, firm-ripe tomatoes (beefsteak or globe variety)
- 6 pieces Green or red bell peppers (squat, stable shapes work best)
- 3 pieces Potatoes (peeled and cut into wedges)
The Fragrant Filling
- 12 tablespoons Glacé or Arborio rice (roughly 1 tbsp per vegetable)
- 2 pieces Yellow onion (finely grated or processed into a paste)
- 2 pieces Zucchini (finely grated)
- 1 cup Extra virgin olive oil (high quality, divided use)
- 1 bunch Fresh parsley (finely chopped)
- 1/2 bunch Fresh mint (finely chopped)
- 1 teaspoon Sugar (to balance the tomato acidity)
- to taste Salt and freshly ground black pepper (be generous)
The Roasting Liquid
- 1/2 cup Water
- 2 tablespoons Breadcrumbs (for sprinkling on top)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Choose a large, deep baking tray that can snugly fit all your vegetables.
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2
Wash the tomatoes and peppers. Slice off the tops (the 'lids') but keep them attached by a small piece of skin if possible, or set them aside to match later.
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3
Using a spoon, carefully hollow out the tomatoes. Transfer the flesh and juices to a blender. Be careful not to pierce the outer skin.
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4
Remove the seeds and white membranes from the peppers and discard them. Arrange the hollowed vegetables in the baking tray.
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5
Pulse the tomato flesh in the blender until liquid. In a large bowl, combine this tomato juice, the grated onions, grated zucchini, rice, chopped herbs, sugar, half of the olive oil, salt, and pepper.
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6
Stir the filling mixture well. Let it sit for 10 minutes to allow the rice to start absorbing the juices.
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7
Lightly season the inside of the empty tomatoes and peppers with a pinch of salt and sugar.
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8
Fill each vegetable with the rice mixture using a spoon. Fill them only 3/4 full, as the rice will expand significantly during cooking.
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9
Place the lids back on the vegetables. Wedge the potato slices into the gaps between the stuffed vegetables; they will soak up the delicious juices.
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10
Pour the remaining olive oil and the water into the bottom of the tray. Season the potatoes with a little extra salt and pepper.
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11
Sprinkle a few breadcrumbs over the tomato lids for a slight crunch. Cover the tray tightly with aluminum foil.
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12
Bake for 60 minutes. Remove the foil and bake for another 15-20 minutes until the vegetables are charred slightly and the potatoes are golden and soft.
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13
Remove from the oven and let the dish rest for at least 30 minutes. This 'lathero' dish is best served warm or at room temperature, not piping hot.
💡 Chef's Tips
Use the best quality olive oil you can find; it is the 'sauce' of the dish. Don't overfill the vegetables or the rice will remain crunchy or burst the skins. Grating the onion and zucchini makes the filling incredibly moist and sweet. If you have leftover filling, just tuck it into the spaces between the vegetables in the tray. Always salt the inside of the empty tomato shells before filling to ensure they aren't bland.
🍽️ Serving Suggestions
Serve with a thick slice of creamy, salty Feta cheese to contrast the sweetness of the vegetables. Accompany with crusty sourdough bread to mop up the herb-infused olive oil at the bottom of the tray. A glass of chilled Assyrtiko or a crisp Rosé pairs beautifully with the acidity of the tomatoes. Top with a dollop of Greek yogurt if you prefer a cooler, tangier finish. Enjoy as a main course for a light summer dinner or as part of a larger Meze spread.