Your mouth will water reading about Yia Yia Dina's stuffed tomatoes

Now it's time for you to try it! As with all Greek food, give yourself approximately 100 hours, but enjoy the process. In Greek culture, making food is an expression of love! 

Yemista

Serves 8

INGREDIENTS:

• 8-10 large tomatoes 
• ~ 1 cup olive oil
• 1 onion, chopped  
• 1 garlic clove, minced 
• 1 bunch flat-leaf parsley, chopped.
• ~ 1 cup short-grained rice (Arboro is our controversial American choice) 
• Optional: 1/2 cup raisins 
• Optional: potatoes, cut into medium-sized pieces
• Feta

Instructions:

1. After washing and drying tomatoes, cut off the top of each tomato (set aside for later). 
2. Using a paring knife and spoon, remove the insides of each tomato and dump into a bowl. Use a strainer to separate the pulp from the liquid. 
3. Place empty tomatoes in a large, oil-coated baking dish. 
4. Optional: Use an emersion blender/food processor to finely chop tomato pulp, onions, and garlic.
5. In a pan on the stove, heat up 1 spoonful of oil. Add the chopped onions, garlic, and tomato pulp. Cook on medium for 5 minutes. 
6. Add in 1 tablespoon of rice per tomato. Add salt, pepper, and a teaspoon of sugar. Cook for 5 more minutes. 
7. Remove from heat and stir in parsley and raisins (if using).
8. In the baking dish, arrange the potatoes around the tomatoes.
9. Fill each tomato halfway with rice mixture. Drizzle with olive oil and reserved tomato liquid.
10. Cap each tomato with its top. Sprinkle breadcrumbs and sugar on each lid. 
11. Cover tightly with foil and bake in the oven at 400 degrees Fahrenheit for 45 minutes. Remove foil and continue baking until the tops are caramelized. 
12. Serve with a chunk of feta.