Creative Culinary Solutions

Greek Stuffed Tomatoes

Name: Greek Stuffed Tomatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: 30 mL (2 tbsp) of 2 zucchini, diced10 tomatoes1 onion, diced150 mL (2/3 cup) of short grain rice, cooked60 mL (1/4 cup) of olive oil50 mL (10 tsp) of sugar

A very simple and delicious recipe for stuffed tomatoes known as Yemista in Greek.

Difficulty:	10/20
Yield serving:	10
Preparation time:	10 minutes
Cooking time:	40 minutes

Difficulty

10/20

Yield serving

Preparation time

10 minutes

Cooking time

40 minutes

Ingredients

30 mL (2 tbsp) of
2 zucchini, diced
10 tomatoes
1 onion, diced
150 mL (2/3 cup) of short grain rice, cooked
60 mL (1/4 cup) of olive oil
50 mL (10 tsp) of sugar

Preparation

Heat the oven to 350°F.
Cut the top off of the tomatoes and empty the centers into a bowl, and add in the zucchini.
Poke holes through the bottoms of the tomatoes with a fork and sprinkle the hollowed out tomatoes with 5 mL of sugar in each.
Add the Greek Booster to the zucchini and tomato mixture and stir.
Sauté the onions in olive oil, and the Booster mixture to the onions and sauté until slightly reduced.
Add in the rice and let cook for 5-10 minutes until the rice has absorbed most of the liquid.
Fill the tomatoes with the rice mixture, drizzle with olive oil and bake for 30 minutes.

Top the stuffed tomatoes with crumbled feta cheese before serving and enjoy.