Yiayia’s Yemista

Get ready to fall in love with my Yiayia's Yemista, my family's Greek stuffed tomatoes recipe. Every bite of these tomatoes, bursting with a flavourful mix of rice, meat, and love, brings back the warmth and joy of my yiayia's kitchen.

There's nothing quite like the comforting embrace of Yiayia's Yemista, a beloved recipe that has been a staple in our family. Growing up, the aroma of these Greek stuffed tomatoes filling the kitchen always signaled a special meal was on its way. Yiayia's Yemista is more than just a dish; it's a journey to the heart of our Cypriot roots. Each tomato is lovingly filled with a savoury blend of rice, meat, and vegetables, creating a harmony of flavours that instantly transports me back to her warm, bustling kitchen.

As we head into the cooler winter months here in Australia, there's no better time to enjoy this hearty and comforting dish. Yiayia's Yemista is perfect for family gatherings or cozy dinners, offering a taste of Greece with every bite. It's also a fantastic make-ahead meal, allowing the flavours to meld and deepen over time. Whether you're new to Greek cuisine or a longtime fan, Yiayia's Yemista is sure to become a favourite in your home, just as it has been in ours.

This is my version of Yiayia's cherished recipe, adapted with a few personal touches.

Yemista (Stuffed Tomatoes)

Serves 5

What you’ll need:

7-13 pce tomatoes, ripe

500g beef mince

1 medium brown onion. diced

1/2 cup passata

1 tsp bone broth glue OPTIONAL

1/4 Cup olive oil

3/4 cup medium grain rice

1 pce zucchini, grated

1 pce carrot, grated

1/2 cup water

What to do:

Preheat oven to 180 degrees Celsius, fan forced

Start by preparing you tomatoes. Remove the tops of the tomatoes by slicing a hole in the top, gently set the top aside. Scoop the insides out well, leaving just the shell. Place the shell on a tray.

Grate or dice up the inside flesh of the tomatoes and set aside.

In a saucepan add 2 tbsp of the olive oil and sauté the onions, until translucent.

Add the carrot sauté for one more minute.

Mix in the beef mince, and cook till browned and cooked through.

Mix through the zucchini and add the rice and continue sautéing, unit it becomes translucent.

Mix in the diced tomato flesh (from the prepared tomatoes), passata, salt, pepper, water and bone broth glue if using.

Bring to a simmer and set to low, allow to thicken and cook for 5 minutes - It doesn’t need to cook throughout as it will continue cooking in the oven.

Assemble the stuffed vegetables by spooning in the mince mixture - don't overfill as the filling will expand as it cooks.

Place in a deep ovenproof tray or dish.

In a small bowl combine the remaining olive oil, 2 tbsp of passata and 1/2 cup of water. Slowly pour this into the base of the dish do the tomatoes are sitting in about 0.5-1cm of liquid.

Cook for 50-60 minutes till soft and juicy. Depending on your oven, you may need to cover the tomatoes with foil so they don't burn.