Serves: 4 | Time: 45 min
Domates Yemistes is a classic Greek summer recipe. Use ripe, firm tomatoes — the kind a neighbor drops off in a paper bag. Works equally well as an appetizer, a side to a salad, or as part of a Mezze spread.
Ingredients:
- 4 medium-size firm tomatoes
- 4 Tbsp olive oil, plus extra for brushing
- ¼ cup (35 g) onion, finely chopped
- 1 garlic clove, finely chopped
- 2 Tbsp fresh cilantro (coriander leaves) or flat-leaf parsley, finely chopped
- ½ cup (90 g) couscous
- ½ cup (55 g) feta cheese, crumbled, plus a few small pieces for topping
- Salt and freshly ground black pepper
Preparation:
Preheat oven. Preheat the oven to 350°F (175°C).
Prepare couscous. Bring ½ cup (120 ml) of water to a boil. Drizzle in the couscous and add a pinch of salt. Cover and set aside for 10 minutes.
Hollow the tomatoes. Slice off the tops and scoop out the inside of each tomato with a spoon. Finely chop the flesh and set it aside in a strainer to drain. Season the tomato shells inside with salt and pepper and turn them upside down on paper towels to drain.
Make the filling. Heat the olive oil in a saucepan over medium heat and sauté the onion for about 5 minutes until softened. Add the garlic and sauté for 1–2 minutes longer. Stir in the chopped tomato flesh and season with salt and pepper. Bring briefly to a boil, then lower the heat to medium and stir constantly until the tomato flesh breaks down, about 5 minutes more.
Combine. Add the steamed couscous and mix well into the tomato sauce. Fold in the crumbled feta cheese and cilantro (or parsley). Taste and adjust seasoning. If the filling seems dry, add a splash of olive oil or water and mix again.
Fill and bake. Place the tomato shells in a baking dish and fill each one with the couscous mixture. Top each with a small piece of feta cheese. Brush the tomato skins with olive oil and bake for 30 minutes, or until the tomatoes are tender but still holding their shape.
Serve. Serve at room temperature as an appetizer or as a light vegetarian main alongside a salad.
Notes:
Tomatoes: Choose medium, firm tomatoes that hold their shape during baking. Very ripe or soft tomatoes tend to collapse.
Couscous: Instant (pre-steamed) couscous works best here. If using whole-wheat couscous, increase the soaking time slightly and check that it is fully tender before mixing.
Herbs: Cilantro gives a more pronounced Mediterranean flavour; flat-leaf parsley is milder. Either works well.
Make ahead: The filling can be prepared a few hours in advance and stored covered in the refrigerator. Fill and bake just before serving.
Mezze: Domates Yemistes are a traditional part of a Greek Mezze. Pair with olives, hummus, and warm pita for a casual spread.
