Recipe: Greek-Style Stuffed Tomatoes (Gemista)Description: Large beefsteak tomatoes hollowed out and stuffed with aromatic rice mixed with fresh herbs, toasted pine nuts, golden raisins, and Mediterranean spices, then baked until tender.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 4 whole beefsteak tomatoes, 2 tablespoon olive oil, 1 whole onion, 0.75 cup arborio rice, 0.25 cup pine nuts, 0.25 cup golden raisins, 0.25 cup dill, 0.25 cup parsley, 2 tablespoon mint, 0.5 teaspoon cinnamon, 0.25 teaspoon black pepper, 1 teaspoon salt, 1 cup waterInstructions: Preheat the oven to 180°C (350°F). Cut the tops off the tomatoes and set them aside. Scoop out the insides and save the pulp. Place the hollowed tomatoes in a baking dish. In a pan over medium heat, toast the pine nuts for 2-3 minutes until golden. Remove and set aside. In the same pan, heat olive oil and add chopped onion. Sauté for 3-4 minutes until soft. Add the rice, stirring for 2 minutes until slightly toasted, then add the chopped tomato pulp, water, and salt. Cook for 10 minutes until the rice is partially cooked. Stir in the pine nuts, golden raisins, chopped dill, parsley, mint, cinnamon, and black pepper. Fill each tomato with the rice mixture and place the tops back on. Drizzle with olive oil and bake for 30 minutes until the tomatoes are tender. Let cool slightly before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: Greek, vegetarian, bakedThis Greek-Style Stuffed Tomatoes (Gemista) recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.