Gemista

Ingredients

• 6 large ripe beef tomatoes
• 4 medium bell peppers
• 250 g medium-grain rice
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 150 ml olive oil
• 1 large bunch flat-leaf parsley, chopped
• 1 small bunch mint, chopped
• 1 small bunch dill, chopped
• 2 tbsp tomato puree
• 2 tsp caster sugar
• 3 large potatoes, cut into thick wedges
• 250 ml hot water
• Salt and black pepper

Before you cook

• Slice the tops off the tomatoes and peppers and keep them as lids
• Scoop the flesh and seeds out of the tomatoes into a bowl and blitz or mash to a pulp
• Pull the seeds and white ribs out of the peppers
• Finely chop the onions, garlic and all the herbs
• Cut the potatoes into thick wedges

Steps

1. Heat the oven to 180 degrees Celsius.
2. Salt the inside of each hollow tomato and pepper lightly and stand them cut side down to drain.
3. Warm 4 tablespoons of the olive oil in a wide pan over medium heat.
4. Cook the onion for 10 minutes until soft and sweet with no bite left.
5. Stir in the garlic and cook for 1 minute.
6. Add the rice and stir for 2 minutes so every grain glistens with oil.
7. Pour in the tomato pulp and the tomato puree and stir well.
8. Add the sugar, a heaped teaspoon of salt and plenty of pepper.
9. Simmer for 6 minutes, stirring, until the rice has swollen slightly but is still firm in the middle.
10. Take the pan off the heat and fold through the parsley, mint and dill.
11. Stand the tomatoes and peppers upright in a deep roasting tin, packed close together so they support one another.
12. Spoon the rice mixture into each vegetable until it is about three quarters full, leaving room for the rice to swell.
13. Set the reserved lids back on top of each one.
14. Tuck the potato wedges into every gap between the vegetables.
15. Season the potatoes with salt, pepper and a pinch of dried oregano if you have it.
16. Pour the remaining olive oil over everything and add the hot water to the base of the tin.
17. Cover the tin tightly with foil and bake for 60 minutes.
18. Take off the foil and bake for a further 30 minutes until the tops are blistered and the potatoes are golden.
19. Let the tray sit for 20 minutes before serving, as gemista is best warm rather than hot.