Greek-style Millet Stuffed Tomatoes

Millet-stuffed tomatoes and potatoes

Tomatoes are one of the Mediterranean kitchen’s great gifts-full of antioxidants like lycopene, gentle acidity, and natural sweetness that deepens beautifully when baked. Using tomatoes in the season is a blessing.

To make it even healthier, instead of using rice, we chose to fill the tomatoes with millet, my favourite non-gluten, health-promoting, mineral-rich, that supports stable blood sugar. There are many more millet recipes available on the website, feel free to explore.

Because this is a traditional Greek recipe, it must include potatoes. Nutritionally, potatoes deserve more respect than they get: Yes, they are starchy, but that starch, especially when cooled or reheated, becomes resistant starch, which helps your gut bacteria produce SCFAs (short-chain fatty acids), compounds that support gut lining health, reduce inflammation, and help regulate metabolism.

Cut in the middle stuffed tomato

What's in it?

8–10 medium tomatoes (ripe but firm)

1 cup millet, uncooked

2–3 tablespoons olive oil

Salt & black pepper

1 small handful chopped fresh basil

1 small handful chopped fresh mint

1 small handful chopped fresh dill

¼ cup raisins

¼ cup slivered almonds or pine nuts

3–4 medium potatoes, cut into wedges

Optional: ½ teaspoon paprika + garlic powder (for seasoning the potatoes)

How to?

Prepare the tomatoes

1. Slice off the tomato tops and set them aside-these will be the “lids.”

2. Using a spoon or melon baller, scoop out the pulp and place it in a bowl.

3. Sprinkle the inside of the tomatoes with salt and pepper - If tomatoes are not very flavorful (out of peak season), this helps deepen the taste.

4. Let them rest while you prepare the filling.

Make the filling

1. Heat a little olive oil in a pan.

2. Add the millet and toast it lightly with the herbs: basil, mint, dill.

3. Stir in the raisins and almonds.

4. Add some of the tomato pulp back into the pan-it provides moisture to soften the millet slightly.

Important: We do not fully cook the millet here. It will finish cooking inside the tomatoes.

5. Season with salt and pepper, then let the filling cool completely before stuffing the tomatoes.

Assemble

1. Pack the tomatoes full, right to the top-millet doesn’t expand much.

2. Arrange them in a baking dish and place the tomato lids back on.

Add the potatoes

1. Toss the potato wedges with olive oil, salt, pepper, and (optional) paprika and garlic.

2. Arrange the potatoes around the tomatoes in the baking dish - the potatoes should touch the tomatoes-they will absorb the juices as they bake.

Bake

1. Drizzle everything with a bit more olive oil.

2. Bake at 180°C (350°F) for approx 90 minutes, until the tomatoes collapse slightly and the potatoes are soft and golden.

3. Let rest 10 minutes before serving so the flavors settle.

To Serve

Pair with a green salad and a spoonful of tahini or yogurt (plant-based or dairy).