Since my first cookbook was published in 2019, I’ve hosted numerous cooking demonstrations. Live demos are not happening now, so ninety nine percent of them were “instagram live” or zoom feeds due to COVID. The sessions last one to two hours with me on one end whipping up Greek dishes from ‘All You Can Greek’ while viewers on the screen are cooking along or asking questions. It’s always a challenge but sometimes those questions lead to great results.

For example, as I was stirring fasolakia on a recent show, I was asked, “Eleni, what is your favorite Greek dish?”… Twenty years ago, my answer would’ve been rice pilafi. Ten years ago, I may have said rice pilafi with a side cucumber salad–I didn’t even eat tomatoes ten years ago. Since that first tomato, I’ve toyed with even more vegetables. So now, my answer every time is yemista–with tomatoes and lots of them!

Yemista is a traditional Greek dish basically meaning “to be stuffed with.” Greeks stuff onions, peppers, zucchini, cabbage, eggplant and tomatoes–basically anything that can be hollowed out. They are then filled with anything imaginable. Remember when it comes to cooking, especially this dish, you’re the author. If you like meat, use minced meats. If you’re a vegetarian, use a variety of vegetables. If you’re an omnivore, use meat and vegetables. With any of the variables, add plenty of herbs and spices according to your own preference. 

For this recipe I’m only using big, ripe tomatoes. I’ve always preferred vegetarian style yemista, and that preference was reinforced while taking a cooking class in Crete. Our instructor told the group she never mixes meat with her yemista. Never! Ποτε! I follow that basic mindset using just rice, onions, garlic, and plenty of herbs. Twenty years ago this would have never been on my taste radar, and I’m so thankful I overcame my fear of vegetables. Therefore I’m dedicating this tomato yemista recipe to my younger self. Maybe this will soon be your favorite, too.