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Greens and Vegetables

Stuffed tomatos with rice and fennel



  • 6 large, ripe tomatoes
  • 4 large onions, finely chopped
  • 2 carrots, grated
  • 2 courgettes, grated
  • A shot of oregano
  • 7 large vine leaves
  • 8 tablespoons glazed rice
  • 1 large bunch fennel
  • 1 artichoke, grated
  • 1 cup olive oil
  • 1 teaspoon sugar
  • Salt and pepper
  • Olive oil to cook in


Cut off the top of tomatoes, but save tops for later use, and scoop out the pulp from the
inside of tomatoes – leave skin only, but save the pulp also. Season the inside of tomatoes with salt to taste and place them upside-down on a dish to drain.In a large bowl, mix in olive oil, tomato pulp (mashed), onions, carrots, artichoke, courgettes, fennel, rice, oregano, sugar and salt-pepper. Stir the ingredients well by hand. Stuff the tomatoes with the filling and coverthem with the tops you saved earlier. Place the tomatoes in a baking pan and cover them with vine leaves, so that they do not get burnt in the process. Over the vine leaves grate a largetomato, pour with the olive oil and place the pan in the oven. Cook at 150oC for an hour and a half. Fifteen minutes earlier, remove the burnt vine leaves and let the tomatoes cook alittle. Serve the meal slightly warm or at room temperature.

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