Stuffed Tomatoes (Gemista, Improved)

Ingredients

• 4 whole big white onions
• 3 garlic cloves
• 6 mint leaves
• 1 whole parsley
• 1 pinch anise
• 6 whole tomatoes
• 680 ml tomato sauce
• 1/2 cup extra virgin olive oil
• 1 1/2 cups whole brown rice (instant)
• 1/2 cup vegetable broth
• 1 bay leaf

optional vegetables to add later into pan with tomatoes

• 1 squash
• 1 sweet potato
• 1 jamaican squash
• 1 garlic clove

Directions

1. 1

   preheet over at 350 degrees.

2. 2

   mix onions with vegetable broth with a teaspoon of oil and mix until tender.

3. 3

   add garlic into mixture and mix again.

4. 4

   open up the tomato tops with a knife, and with a teaspoon remove the interior of the tomatoes. (DO NOT DISCARD).

5. 5

   Chop the interior of the tomatoes that where just removed very fine, or blend them.

6. 6

   Put the now chopped or blended tomato interiors into your onion garlic and broth mix.

7. 7

   Add the tomato sauce into the mixture.

8. 8

   Chop up all herbs & anis and throw them into the sauce,

9. 9

   Add salt & pepper if needed & throw in Bay leave, and cook until thick.

10. 10

    Add rice into mixture and cook for 3 - 5 min, until done.

11. 11

    Now add the sauce & rice mix (stuffing) into the emptied tomatoes and cap the tomatoes with their tops and place them into a cooking pan.

12. 12

    (optional) add the extra vegetables mentioned in optional around the pan and over the tomatoes too. chopped of course.

13. 13

    cook in the oven for 2 hours at 350 degrees.

14. 14

    Voila your done, if you want you can spread some parmesean cheese over them!