Roasted stuffed tomatoes work best with the firm, dry Italian plum (often called Roma) tomato. Salt the tomato shells, then let sit upside down for 30 minutes to drain off excess liquid before stuffing.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

176 calories; protein 6.1g; carbohydrates 5.3g; fat 15g; cholesterol 30mg; sodium 667.8mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2006
A friend made this recipe before I had tried it myself and it was fabulous! A few weeks later I made it myself and not only was it easy to prepare but it turned out great! I got so many compliments on it and even passed out the recipe to a few more friends. Read More
(10)
16 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/12/2006
A friend made this recipe before I had tried it myself and it was fabulous! A few weeks later I made it myself and not only was it easy to prepare but it turned out great! I got so many compliments on it and even passed out the recipe to a few more friends. Read More
(10)
Rating: 5 stars
04/08/2007
Made this exactly per the recipe and it was a hit! Very very good. Read More
(4)
Rating: 5 stars
04/05/2010
I made these for friends and they were absolutely delicious. I made the recipe as written (although I didn't measure very precisely) and they came out perfectly. I mixed in a little garlic and herb feta with the original to spice them up a bit as well. I highly recommend this recipe for guests. Read More
(4)
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Rating: 5 stars
04/21/2011
I had to improvise on this one based on what I had on hand. I used on the vine tomatoes and a mix of black and green olives because I didn t have kalamatas. My oven was already going at 350 degrees so I used that temperature and baked these for only about 15 minutes. I just wanted to warm them through and didn t want them turning to mush. These were very good but probably would have been a little better with the kalamata olives. I ll use those next time. I also toasted my pinenuts in the oven at 350 degrees for 8-10 minutes until golden. I think that s easier and you don t have to stir constantly for 3-4 minutes as indicated in the recipe. I ll make this again! Read More
(2)
Rating: 5 stars
12/30/2007
Absolutely fabulous taste and really easy to make! Definitely one for company! Read More
(2)
Rating: 5 stars
09/22/2012
The cheese filling on this is incredibly delicious. I had reduced fat cream cheese with chives in the fridge and I think that actually enhanced the flavor. I had a little bit left over and used it on a couple toasted baguette slices and that was equally good. This recipe has been around for quite a while and I'm surprised there are so few reviews because we absolutely loved it. Moist juicy and tasty 5 stars all the way in my opinion. Read More
(1)
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Rating: 5 stars
02/03/2014
This was easy to put together and so very flavorful. I thought I had cream cheese but did not so used some garlic and herb spreadable cheese and it worked out well. Love the texture of the pine nuts in there. Every bite a delight! Read More
(1)
Rating: 5 stars
05/01/2009
I made these just as the recipe specified and they came out EXCELLENT! They are a little on the rich side but the flavor is superb! Would make a great crowd pleaser! Read More
(1)
Rating: 5 stars
05/28/2013
We had this for dinner tonight and they were delicious! We used goat cheese infused with basil and oregano in place of the feta. The cheese melded well with the tomato and kalamata olives. We'll definitely make these again. Read More
(1)
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