Slow-Roasted Tomatoes with Feta, Olives and Pinenuts
USA WEEKEND Pam Anderson
Ingredients1 h 25 m servings 176 cals
- 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.
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 176 calories; 15 g fat; 5.3 g carbohydrates; 6.1 g protein; 30 mg cholesterol; 668 mg sodium. Full nutrition
ReviewsRead all reviews 11
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 compl...
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...
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 ...
Absolutely fabulous taste and really easy to make! Definitely one for company!
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 pin...
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...
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 us...