
Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

Nutrition :
196 calories,
3.6 stars -
based on 282 reviews
Yield : 12 servings
Ingredients
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12 medium plum tomatoes, halved lengthwise and seeded1 ΒΌ teaspoons saltΒ½ cup pinenuts2 cups crumbled feta cheese1 (3 ounce) package cream cheeseβ cup coarsely chopped kalamata olives2 teaspoons dried oregano2 tablespoons extra-virgin olive oil
Directions
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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.
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