Greek Recipes

Greek and Cypriot recipes

Stuffed Tomatoes with Peas – Domates Yemistes me Araka

In Greek: ντομάτες γεμιστές με αρακά, say: doh-MAH-tes yeh-mee-STES meh ah-rah-KAH

This recipe for stuffed tomatoes with peas may sound like an unusual combination, but it’s delicious. The tomatoes are scooped out and baked until soft, then the filling is added and they’re browned to perfection. A delightful meatless main dish, or a side dish, the recipe serves 4 as the main event, 8 as a side, and looks fabulous on a brunch table!

Stuffed Tomatoes with Peas - Domates Yemistes me Araka

Stuffed Tomatoes with Peas – Domates Yemistes me Araka

Small tomatoes (“campari” type, larger than cherry tomatoes) work especially well.

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes


  • 8 medium-small tomatoes
  • 3 tablespoons of olive oil margarine (or vegetable margarine), melted
  • 1 onion, grated
  • 1/2 pound of cooked peas
  • 1 rounded tablespoon of chopped fresh flat-leaf parsley
  • 1 egg yolk
  • 1/3 pound of grated kefalograviera cheese (or parmesan)
  • 3 tablespoons of unseasoned bread crumbs
  • 1 teaspoon + 1 teaspoon of sea salt
  • 1/4 teaspoon + 1/4 teaspoon of freshly ground pepper


Rinse tomatoes, cut a slice off the top (to be used as the “cap”), and scoop out and discard the pulp (or save it for another recipe), leaving 1/4 inch around the sides. Turn the tomatoes upside down on a paper towel and allow to drain for about 15 minutes.

Preheat oven to 390°F (200°C).

Sprinkle the inside of the tomatoes with 1 teaspoon of sea salt and 1/4 teaspoon of pepper, and brush with 1 tablespoon of melted margarine. Lay out (open side up) in a baking pan in a single layer. Place closely together and bake at 390°F (200°C) for about 40 minutes or until they soften.

Add remaining margarine to a skillet and sauté onion over medium heat until transparent. Add peas and parsley and mix well.

Run the mixture through a food mill (or use a blender and pulse once or twice). Stir in the egg yolk, remaining salt and pepper, grated cheese, and breadcrumbs and combine thoroughly.

Preheat oven to 425°F (220°C).

Stuff each tomato with the filling and place a cap on top.

Baked in a greased pan at 425°F (220°C) for about 10 minutes, until they brown nicely.

Yield: 4 servings of stuffed tomatoes with peas (main dish), or 8 servings as a side dish.

Note: To add to the presentation, sprinkle tops of the tomatoes with a pinch of grated cheese before before serving.

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