Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

12 medium plum tomatoes, halved lengthwise and seeded

1 ¼ teaspoons salt

½ cup pinenuts

2 cups crumbled feta cheese

1 (3 ounce) package cream cheese

⅔ 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.