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.
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.
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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.
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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.
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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!
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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.
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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!
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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!
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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.
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Slow-Roasted Tomatoes with Feta, Olives and Pinenuts
Servings Per Recipe: 12 Calories: 176
% Daily Value *
protein:
6.1g
12 %
carbohydrates:
5.3g
2 %
dietary fiber:
1.2g
5 %
sugars:
2.9g
fat:
15g
23 %
saturated fat:
6.3g
32 %
cholesterol:
30mg
10 %
vitamin a iu:
740.7IU
15 %
niacin equivalents:
2.1mg
16 %
vitamin b6:
0.2mg
11 %
vitamin c:
8.1mg
14 %
folate:
22.1mcg
6 %
calcium:
143.3mg
14 %
iron:
1.1mg
6 %
magnesium:
25.9mg
9 %
potassium:
209mg
6 %
sodium:
667.8mg
27 %
thiamin:
0.1mg
12 %
calories from fat:
135.3
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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.
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!
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!
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.
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Slow-Roasted Tomatoes with Feta, Olives and Pinenuts
