Slow-Roasted Tomatoes with Feta, Olives and Pinenuts recipe
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Ingredients
- 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
Nutrition Info
- 176 caloriescarbohydrate: 5.3 gcholesterol: 30 mgfat: 15 gfiber: 1.2 gprotein: 6.1 gsaturatedFat: 6.3 gservingSize: -sodium: 667.8 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Slow-Roasted Tomatoes with Feta, Olives and Pinenuts
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.