Gemista Stuffed Tomatoes with Herbed Rice

Cut tops off tomatoes and set aside. Carefully scoop out flesh with a spoon, leaving sturdy shells about 1/2-inch thick.

Chop the extracted tomato flesh and set aside. Season insides of tomato shells with 1 teaspoon salt, then invert onto paper towels to drain while you prepare the filling.

Heat 1/2 cup olive oil in a large skillet over medium heat. Add diced onion and cook 5-6 minutes until soft and translucent.

Add minced garlic to the skillet and cook 1 minute until fragrant. Stir in the white rice and toast for 2 minutes, stirring constantly.

Add chopped tomato flesh to the skillet along with 1 cup water, dried oregano, remaining salt, and black pepper. Stir well and bring to a gentle simmer.

Cook the mixture 8-10 minutes, stirring occasionally, until most liquid is absorbed and rice is just al dente. Remove from heat and fold in fresh parsley.

Add chopped tomato flesh to the skillet along with 1.5 cups water (or 2 cups for better rice hydration), dried oregano, remaining salt, and black pepper. Stir well and bring to a gentle simmer.

Preheat oven to 375°F (190°C). Arrange tomato shells cut-side up in a baking dish. Spoon the herbed rice filling generously into each tomato, mounding slightly.

Drizzle stuffed tomatoes with remaining olive oil, then place tomato tops back on each one. Cover loosely with foil and bake 40 minutes.

Remove foil and continue baking 15-20 minutes until tops are golden brown and rice is fully tender. Drizzle with additional olive oil before serving warm.