Main Course – Vegetarian

Light Greek Stuffed Tomatoes with Olive Oil & Herbs

A 5-ingredient traditional dish celebrating extra virgin olive oil
Difficulty Level: Easy

Ingredients (Serves 2-3):

  • 4 large ripe tomatoes
  • 100 ml extra virgin olive oil (e.g., Eliada Elixir, early harvest)
  • ½ cup Carolina or glutinous white rice
  • 1 small bunch fresh mint (or parsley)
  • Fleur de sel & freshly ground black pepper

Instructions:

  1. Prepare the tomatoes:
    Slice the tops off the tomatoes (keep the “lids”). Carefully scoop out the insides with a spoon and place the flesh in a bowl. Lightly salt the inside of the tomatoes and turn them upside down on a rack to drain.

  2. Make the filling:
    Finely chop the tomato flesh and mix it with the rice, chopped fresh mint, half the olive oil, salt, and pepper. Let it rest for 10 minutes so the rice can absorb the tomato juices.

  3. Stuff and bake:
    Gently fill the hollowed tomatoes with the mixture (do not overfill), place the “lids” back on top, and arrange them in a baking dish. Drizzle with the remaining olive oil and bake at 180°C (350°F) for 50–60 minutes, until tender and slightly caramelized on top.

  4. Serve:
    Allow to cool slightly before serving. These are best enjoyed warm or at room temperature with fresh crusty bread and a final drizzle of raw extra virgin olive oil for extra flavor.

Chef’s Tip:

If you’re using an early-harvest olive oil like Eliada Elixir, drizzle it raw over the dish before serving to highlight its bold, grassy aroma and peppery finish.

NUTRITION FACTS

per 100g
Energy
130kcal
Fats
7,5g
from which
Saturated
1,1g
Mono – unsaturated
5,5g (from olive oil)
Polyunsaturated
0g
Carbohydrates
14g
from which
Sugar
3,5 g (from tomato)
Proteins
2g
Fiber
1,5g
Sodium
180 mg (varies by salt)
Vitamin C
12% DV
Vitamin A
~10% DV
Iron
4% DV
DV = Daily Value based on a 2,000-calorie diet
Values may vary slightly depending on the size of the octopus and amount of oil absorbed.