Stuffed tomatoes (“yemista” in greek)

- 8 ripe tomatoes (medium to large)
- 1 large onion, chopped
- 3 garlic cloves minced
- 5 tblspoons parsley, minced
- 8 tblspoons (heaped) hard yellowish rice
- 5 + 5 tblspoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
- 2 zucchini or potatoes, sliced

- using a sharp knife, cut a slice off the bottom of tomato (save them as they will be used as caps)
- using a spoon, remove the inside of the tomatoes (make sure not to ruin the exterior wall of tomato)
- place tomatoes in baking pan (stem side on bottom, open side up)
- chop the tomato parts you have taken out of tomatoes
- add garlic, onion, parsley, rice, salt, pepper and 5 tblspoons of oil /mix
- using a spoon, stuff hollowed tomatoes (reach from the bottom to make sure you also - - - pick up rice along with juice and other ingredients )
- place cups (tomato slices) on stuffed tomatoes
- pour over water and remaining 5 tblspoons of oil
- insert zucchini or potato slices in between stuffed tomatoes (sprinkled with salt/pepper)
- bake, in preheated oven, on high, for about 75 minutes (place a sheet of aluminum foil on rack over baking pan)