Gemista à la mama

Slice the top of the tomatoes and using a small spoon scoop out the flesh leaving just a little on the skin. Place the tomato flesh in a blender together with the sugar and the tomato paste. Wash the rice thoroughly and mix it with the raisins and the pine nuts.

Finely chop the onion and sauté it in the olive oil. Finely chop the parsley too and place everything in the pot to cook for 15 minutes.

Stuff the gemista and arrange them in the baking tray, then blend the diced tomatoes in the food processor.

Mix the diced tomatoes with the rice that you have left over from the stuffing and pour it over the baking tray. Pour a cup of water and a little olive oil on top of that.

Optionally, sprinkle with crumbled feta cheese.

Bake for 1 hour at 180°C.