Authentic Santorini Stuffed Tomatoes (Gemista)

About This Dish

Gemista (meaning “stuffed”) is the ultimate Greek summer dish. Large, sun-ripened tomatoes and bell peppers are hollowed out and stuffed with a fragrant herb-and-rice mixture, then baked slowly alongside potato wedges. On Santorini, this dish shines thanks to local cherry tomato pulp and wild herbs. To get the perfect Cycladic aroma, we season the rice filling with the SantoSpices Mix for Stuffed Tomatoes, which contains spearmint, oregano, parsley, spearmint blossom, onion, and black pepper.

Baked rice-stuffed tomatoes with roasted potato wedges

Ingredients

    • 6 large ripe vine tomatoes
    • 2 green or red bell peppers
    • 250g Carolina rice (or arborio/medium-grain rice)
    • 2 tbsp SantoSpices Mix for Stuffed Tomatoes (Homemade substitute: 1 tbsp dried spearmint, 1 tsp dried oregano, 1 tbsp dried parsley, 1 tsp onion powder, 1/2 tsp black pepper)
    • 1 large yellow onion, finely chopped
    • 2 zucchini, finely grated
    • 150ml extra virgin olive oil (divided)
    • 3 medium potatoes, cut into wedges
    • Salt to taste

Recipe Instructions

  • Prep Tomatoes & Peppers: Slice the tops off the tomatoes and peppers (reserve the tops as lids). Scoop out the tomato pulp into a bowl using a spoon, leaving a sturdy shell. Blend or chop the tomato pulp finely.
  • Make the Herb Rice Filling: Heat 50ml olive oil in a skillet. Sauté chopped onion and grated zucchini for 5 minutes. Stir in the rice and cook for 2 minutes. Add the blended tomato pulp, 2 tbsp SantoSpices Mix for Stuffed Tomatoes, and 100ml water. Simmer for 5 minutes (the rice should be partially cooked).
  • Stuff Vegetables: Arrange the tomato and pepper shells in a large baking pan. Lightly sprinkle the inside of each shell with salt. Spoon the rice mixture into each shell, leaving 1 cm of space at the top for the rice to expand. Cover with their respective lids.
  • Add Potatoes & Season: Place potato wedges in the spaces between the stuffed vegetables. Drizzle remaining 100ml olive oil over everything and season potatoes with salt.
  • Bake: Pour 100ml water into the bottom of the pan. Cover with foil and bake at 180°C (350°F) for 60 minutes. Remove foil and bake for another 20 minutes until vegetables are caramelized and potatoes are tender.

Tips:

Leave room for expansion: Don’t pack the rice filling too tightly, as medium-grain rice expands significantly as it absorbs liquid in the oven.

Serve warm or cold: Gemista tastes even better at room temperature or cold the next day!

Frequently Asked Questions:

What ingredients are in the SantoSpices Stuffed Tomatoes Mix?

The SantoSpices Mix for Stuffed Tomatoes blend consists of spearmint, oregano, parsley, spearmint blossom, onion, and black pepper.

Can I store Stuffed Tomatoes (Gemista)?

Yes! Store leftovers in an airtight glass container in the refrigerator for up to 4 days.

Can I make Gemista ahead of time?

Yes! Gemista is one of the best make-ahead meals in Greek cooking. You can bake it completely 1 day in advance, the flavors mature overnight, making it even more delicious the following day.

Santorini E-shop - ship it worldwide

Craving the authentic flavors of the Cyclades? You don’t have to wait for your next Greek holiday. Recreate these classic island recipes with the real thing! We ship authentic Cycladic Fava, canned tomatoes, local capers and more directly to your door globally.

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