Greek Stuffed Tomatoes (Gemista) — Cooking with High-Phenolic Olive Oil | PJ Kabos Recipe
- Dec 11, 2024
- 8 min read
Updated: May 19
Greek Classic — Baked Vegetable Dish
Serves 6 to 8
Olive Oil Used
Used here:
Family Reserve Organic — Medium (White Bottle)
Stuffed tomatoes, or domates gemistes, are one of Greece’s most cherished home-cooked dishes. It is rooted in the ancient Mediterranean tradition of stuffing vegetables.
PJ Kabos recipes are created to highlight the depth, balance, and character of high-phenolic extra virgin olive oil — bringing everyday dishes to life in a simple, natural way.
Tomatoes are a gift from the Americas
Tomatoes arrived in the Mediterranean from the New World and, over time, became deeply woven into the cooking traditions of southern Europe — especially Greece. Paired with olive oil, herbs, grains, and the abundant produce of the region, they proved perfectly suited to Mediterranean kitchens.
Stuffing Vegetables: An Ancient Tradition
The tradition of stuffing vegetables, however, is far older. For centuries, Greek cooks filled vine leaves, zucchini, peppers, and eggplants with herbs, rice, and other simple ingredients inspired by the fertile fields and hillsides of the Mediterranean world (Note: part of our company’s name, Kabos, comes from a Greek word connected to fields and fertile plains).
Stuffed tomatoes — domates gemistes — likely became common in Greek kitchens during the 18th and 19th centuries, as tomatoes spread more widely throughout the region. What emerged was a dish that beautifully blended ancient cooking traditions with the "new" ingredient that flourished in the Mediterranean climate.
Today, gemista remains one of Greece’s most beloved home-cooked dishes: simple, fragrant, comforting, and made even richer with high-phenolic extra virgin olive oil.
Greek Stuffed Tomatoes (Gemista)— Watch Video
Recipe
Ingredients
12 ripe tomatoes, medium size
1 cup basmati rice, or whichever rice is preferred
1 cup parsley, chopped
2 medium onions, chopped
4 tablespoons PJ Kabos Extra Virgin Olive Oil, for covering the bottom of a large baking pan
6 tablespoons PJ Kabos Extra Virgin Olive Oil, for sautéing the onions
2 tablespoons PJ Kabos Extra Virgin Olive Oil, for coating the potatoes
1 cup water, cold
1 teaspoon salt, plus some for sprinkling the potatoes and the inside of the tomatoes
¼ teaspoon pepper, plus some for sprinkling the potatoes and the inside of the tomatoes
12 slices feta cheese (optional); for vegan option, use marinated tofu 'feta'
½ cup bread crumbs (optional)
7 tablespoons PJ Kabos Extra Virgin Olive Oil, for pouring over the prepared tomatoes and potatoes before cooking
Note: The total amount of Olive Oil used is 19 tablespoons. That is, 2 cups plus 3 tablespoons but more or less may be used.
For Serving
3 cups strained Greek yogurt (optional); for vegan option, use tofu ‘yogurt’
Preparation
Over the bottom of a large baking pan spread 4 tablespoons of PJ Kabos Extra Virgin Olive Oil.
Wash the tomatoes. Remove their tops (but keep them) and scoop out the pulp from each tomato.
Place the pulp, including seeds, in a large bowl or blender.
Place each tomato, with its lid sitting next to it, in the prepared baking pan; the tomatoes sides should touch one another.
Sprinkle the insides of each tomato with salt and pepper, to taste. Cover with kitchen paper and place in the refrigerator.
Using either a knife or a blender, chop up or pulverize the pulp of the tomatoes and the cleaned parsley.
Note: Although chopping up the ingredients by hand or using a blender results in a delicious dish they do lend a different texture to the finished product. If you have the time to prepare the dish as our great grandparents did use a knife and chop it all up. It's worth the effort. If you lack preparation time, feel free to use a blender. It’s every bit as delicious!
Filling the tomatoes
Place a large pot, which has a cover, on the stove top; add 6 tablespoons of PJ Kabos Extra Virgin Olive Oil and slowly heat.
Chop up the onions and lightly sauté in the pot.
Add the tomato pulp, parsley, salt, and pepper. Stir.
Add the cold water and bring to a boil. Add the rice. Cover and simmer on low until the rice is almost done (the rice will finish cooking when in the tomatoes in the oven so it's not necessary to cook the rice all the way; but it's okay if you do), stirring occasionally so that the rice doesn’t stick, about 20 minutes (Note: Check the package instructions for the cooking time for the rice you are using).
Taste the liquid and stir in more salt and pepper if desired. Let cool a bit.
For the potatoes
Meanwhile, clean and cut into large, bit size pieces three potatoes.
Place in a bowl and sprinkle with salt and pepper and then coat the potatoes with 2 tablespoons of PJ Kabos Extra Virgin Olive Oil.
Filling the tomatoes
When sufficiently cooled (so you don’t burn your hands!) using a large serving spoon, fill each tomato with the rice mixture, a little bit more than ¾ full.
Place a slice of feta (or tofu) on the tops of each tomato. Cover with their tops.
Place the potatoes among those tomatoes whose side aren't touching.
Carefully pour over all the tomatoes and potatoes 7 tablespoons of PJ Kabos Extra Virgin Olive Oil (or a little bit more!). Do not add extra water to the pan; the tomatoes have plenty.
In the oven
Place the pan on a lower rack in the oven and cook at 180°C (350°F) for about 1½ hours, until done (the ripeness of the tomatoes determines the exact time, but 1½ hours is normally the perfect amount of time to cook the tomatoes and potatoes).
Turn off the oven and let the tomatoes rest in the oven. They can be eaten immediately but it’s nice to cook this dish early and eat it later when all the flavors have had a chance to mingle.
To serve
Serve alongside a dollop of strained Greek yogurt (for vegan option, use tofu 'yogurt') and a bowl of seasonal fruit for dessert…
...and sit back and imagine yourself in the land of PJ Kabos, where the very olive oil used in this dish originates!
Kali Orexi — Happy Eating!
The Most Recent Harvest (2025–26)
Please note: Phenolic levels and profiles vary with each harvest.
Extremely High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 995 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 14+ mg/20 g (far above the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Daily Phenolic Shot
Secondary Use: Finishing, Vinaigrettes
Taste Intensity: Robust +
Very High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 699 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 10+ mg/20 g (well above the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Daily Phenolic Shot, Finishing
Secondary Use: Baking, Cooking
Taste Intensity: Robust
High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 7+ mg/20 g (more than meets the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Finishing & Cooking
Secondary Use: Daily Phenolic Shot
Taste Intensity: Medium
High-Phenolic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 5+ mg/20 g (meets the EU health claim threshold)
No Pesticides
Kosher
Primary Use: Finishing & Cooking
Secondary Use: Daily Phenolic Shot
Taste Intensity: Medium
Extra Virgin Olive Oil
Phenols 250-300 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 3+ mg/20 g (below the EU health claim threshold; still an excellent EVOO)
No Pesticides
Kosher
Primary Use: Cooking, Baking
Secondary Use: Finishing
Taste Intensity: Delicate
Contents
PJ Kabos Guide to Olive Oil
Where ancient olive-growing wisdom meets modern science, your guide to choosing, tasting, and enjoying exceptional high-phenolic extra virgin olive oil. We hope it inspires you in your olive-oil journey.
How olive oil quality is defined — and why the difference matters for taste, health, and daily use.
Why extra virgin and high-phenolic olive oils shine in real-life cooking, from sautéing to roasting.
Your simple daily ritual for harnessing the powerful antioxidants in high-phenolic olive oil.
How phenolic compounds support heart, brain, metabolic, joint, and whole-body vitality across the years.
How cholesterol works — and how extra virgin olive oil supports balance and heart health.
A simple guide to the phenolic compounds in olive oil — what phenols and polyphenols are and why they contribute to olive oil’s flavor, stability, and potential health benefits.
VII. What Is a Daily Phenolic Shot of Olive Oil and What Is the EU “Health Claim” Concerning It? | PJ Kabos Guide
How phenolic content varies from oil to oil and from harvest to harvest — and how to choose an olive oil that meets the EU Health Claim.
A clear look at whether extra virgin olive oil contains heavy metals, microbes, or allergens — and how its natural composition, along with laboratory testing, helps us understand what is — and is not — present.
A clear introduction to tasting notes and flavor in extra virgin olive oil — exploring how these natural characteristics arise from the olive, and how bitterness and pungency shape the oil’s character and overall tasting experience.
A thoughtful exploration of aroma and appearance in extra virgin olive oil — how scent prepares the palate, how visual cues can mislead, and how these first impressions shape the tasting experience.
Learn how to choose a good olive oil with simple, practical guidance on freshness, origin, packaging, and what truly matters in quality. A simple checklist is included.
Subscribe and stay tuned — more chapters coming soon.
Please enjoy having a look around our websites and PJ Kabos Amazon Store for more about our many high-phenolic olive oils, recipes, history, etc.
And follow along with us on Instagram for photos concerning olive oil production, our groves in Greece, articles about olive oil, family history and more.
Please note: This article is for informational purposes only and should not be considered medical advice. Consult a healthcare professional for personalized guidance regarding your health and medical conditions.
PJ Kabos High-Phenolic Extra Virgin Olive Oil: For those who want to be good to their bodies.
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