I have a few cookbooks of Tessa Kiros in my kitchen. Traveling and cooking and eating…many ways to explore a country. The following recipe is simple, tasty, cheap and for sure loved by everyone.
Although you can mix ( courgettes, tomatoes or bell pepper) I have chosen 7 beautiful tomatoes. Slice off the top of each tomato and try to remember who belongs to whom. Remove the inside with a spoon or knife ( thanks to Dille en Kamille, I have a kiwi spoon which works fantastic). Be careful not to damage the skin. Put the meat of the tomatoes in the blender. Blend. Taste, add pepper salt and a pinch of sugar.
Heat a pan. Chop and fry 3 stems of celery, 4 garlic cloves, and 3 spring onions in 2 table spoons of olive oil. Add 3/4 of the blended tomatoes and 120 grams of basmati rice. Allow to simmer. Bake for approximately 10 minutes. Add extra water if necessary. Taste, add pepper, salt and a bunch of chopped fresh parsley. Stop the fire.
Season the inside of the tomatoes with pepper and salt. Divide the filling in the tomatoes. Cover them with their top. Spread in an adapted oiled oven dish. Mix the 1/4 of the tomato puree with the same amount of water. Spread in between the tomatoes. Bake in the oven at 170° for approximately 1h-1,5h( until the rice is al dente). Add some extra liquid if necessary. Serve with a green salad.
Tomates Yemistes, Greek style. Thanks, Tessa Kiros, for your inspiring books.