Name: Slow-Roasted Tomatoes with Feta, Olives and Pinenuts
Prep time: 20 min
Cook time: 35 min
Total time: 85 min
Yield: 1
Ingredients: 12 medium plum tomatoes, halved lengthwise and seeded; 1.25 teaspoons salt; 0.5 cup pinenuts; 2 cups crumbled feta cheese; 1 (3 ounce) package cream cheese; 0.66666668653488 cup coarsely chopped kalamata olives; 2 teaspoons dried oregano; 2 tablespoons extra-virgin olive oil

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
85 minutes

Savory stuffed Roma tomatoes with pinenuts, olives, and feta make a scrumptious dish.

Ingredients:

12 medium plum tomatoes, halved lengthwise and seeded
1.25 teaspoons salt
0.5 cup pinenuts
2 cups crumbled feta cheese
1 (3 ounce) package cream cheese
0.66666668653488 cup coarsely chopped kalamata olives
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil

Instructions:

1. Season tomatoes with salt and let them sit cut side down on a wire rack over a rimmed cookie sheet for 30 minutes to release excess moisture. In a small skillet over low heat, toast pinenuts until golden brown, about 3 to 4 minutes, stirring constantly.
Preheat oven to 325 degrees and place the oven rack in the center position. In a medium bowl, combine feta, cream cheese, olives, pinenuts, and oregano. Stuff each tomato half with approximately 2 tablespoons of the feta mixture.
Bake the tomatoes until they are tender yet still firm, for about 30 minutes. Once out of the oven, brush them with oil. Enjoy hot, warm, or at room temperature.

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