- 12 medium plum tomatoes, halved lengthwise and seeded
- 1 1/4 teaspoons salt
- 1/2 cup pinenuts
- 2 cups crumbled feta cheese
- 1 (3 ounce) package cream cheese
- 2/3 cup coarsely chopped kalamata olives
- 2 teaspoons dried oregano
- 2 tablespoons extra-virgin olive oil
- Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. Meanwhile, warm a small skillet over low heat. Add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes.
- Adjust oven rack to center position and heat oven to 325 degrees. Mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl. Turn tomatoes cut side up and fill with about 2 Tbs. of the feta mixture.
- Bake until tomatoes are soft but still hold their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.
04/13/2018
recipepes.com
Slow-Roasted Tomatoes with Feta, Olives and Pinenuts, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
