Gemista

Ingredients

• 6 large tomatoes
• 4 bell peppers
• 250 g (1¼ cups) medium-grain rice
• 2 onions, grated
• 1 zucchini, grated
• Mint, parsley and dill, chopped
• 150 ml (⅔ cup) olive oil
• 3 potatoes, cut into wedges
• Salt, pepper and a pinch of sugar

Method

1. Cut the tops off the tomatoes and peppers and keep them as lids. Scoop out the tomato flesh and blend it.
2. Mix the rice, onions, zucchini, herbs, half the tomato pulp, half the oil, salt, pepper and sugar.
3. Fill the vegetables three-quarters full (the rice swells), cover with their lids and stand them in a baking dish. Tuck potato wedges around them.
4. Pour over the remaining pulp and oil and 150 ml (⅔ cup) water. Bake at 190°C (375°F) for 1¼ hours until browned.

Tip. Greek summer in a pan. They are best eaten the day after.