Stuffed Tomatoes (Gemista, Improved) Recipe

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Ingredients:

Serving

Directions:

Preheet over at 350 degrees.
Mix onions with vegetable broth with a teaspoon of oil and mix until tender.
Add garlic into mixture and mix again.
Open up the tomato tops with a knife, and with a teaspoon remove the interior of the tomatoes. (DO NOT DISCARD).
Chop the interior of the tomatoes that where just removed very fine, or blend them.
Put the now chopped or blended tomato interiors into your onion garlic and broth mix.
Add the tomato sauce into the mixture.
Chop up all herbs & anis and throw them into the sauce,
Add salt & pepper if needed & throw in Bay leave, and cook until thick.
Add rice into mixture and cook for 3 - 5 min, until done.
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.
(optional) add the extra vegetables mentioned in optional around the pan and over the tomatoes too. chopped of course.
Cook in the oven for 2 hours at 350 degrees.
Voila your done, if you want you can spread some parmesean cheese over them!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1002.52 Kcal (4197 kJ)
Calories from fat	384.16 Kcal
		% Daily Value*
Total Fat	42.68g	66%
Cholesterol	0.41mg	0%
Sodium	3988.25mg	166%
Potassium	1673.67mg	36%
Total Carbs	142.66g	48%
Sugars	35.64g	143%
Dietary Fiber	14.48g	58%
Protein	12.46g	25%
Vitamin C	46.9mg	78%
Vitamin A	0.4mg	14%
Iron	4.8mg	27%
Calcium	125.3mg	13%

Amount Per 100 g
Calories	142.29 Kcal (596 kJ)
Calories from fat	54.52 Kcal
		% Daily Value*
Total Fat	6.06g	66%
Cholesterol	0.06mg	0%
Sodium	566.06mg	166%
Potassium	237.55mg	36%
Total Carbs	20.25g	48%
Sugars	5.06g	143%
Dietary Fiber	2.06g	58%
Protein	1.77g	25%
Vitamin C	6.7mg	78%
Vitamin A	0.1mg	14%
Iron	0.7mg	27%
Calcium	17.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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