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“This recipe is featured in the book "The Foods of the Greek Islands".”
2hrs 30mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Cut off the top 1/2 inch of each tomato; set aside the tops.
  3. Using a grapefruit spoon, very carefully remove as much pulp as possible from each tomato, without piercing the skin.
  4. Chop the pulp.
  5. Measure out 2 1/2 cups.
  6. Discard the rest.
  7. In a large skillet, heat 2/3 cup of the oil and saute the onions and fennel bulb over medium heatfor 5 minutes, or until soft.
  8. Add the fennel seeds and rice and saute, stirring, for 2 to 3 minutes.
  9. Add 2 cups of the tomato pulp, reduce the heat to low and cook, stirring, for 3 minutes more.
  10. Stir in the parsley, dill, and mint and cook for 2 minutes more.
  11. Remove from the heat and add the salt and plenty of pepper.
  12. Stuff the tomatoes with the rice mixture, leaving a little room for the stuffing to expand, and cover with the tomato tops.
  13. Place the tomatoes in a large 13x9 inch baking dish and arrange the potato pieces in the gaps between the tomatoes.
  14. Pour the remaining 1/2 cup tomato pulp over everything and drizzle the tomatoes with the remaining 12 cup oil.
  15. Sprinkle with salt and pepper to taste.
  16. Bake for 1 hour, or until the rice is tender (life the cover of a tomato and check).
  17. Turn off the oven and let stand in the over for 10 minutes, then let cool to room temperature.

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