Tomatoes and peppers hollowed out, filled with rice, herbs and their own pulp, and baked in olive oil with potatoes.
What makes it gemista
Tomatoes and peppers, their tops kept as lids.
Rice with the tomato pulp, herbs and plenty of olive oil.
Baked slowly with potatoes around them.
Where it comes from
The name means filled, and it's a summer dish, made when tomatoes are at their ripest. Most often it's meatless — one of the ladera, cooked in oil — with rice, mint, parsley and the scooped-out tomato flesh, baked with wedges of potato tucked in between.
How it varies
With mince
Minced meat in the rice, for winter or for guests.