slow-roasted tomatoes with feta, olives and pinenuts

Ingredients

• Servings: 12
• 12 medium plum tomatoes, halved lengthwise and seeded
• 1 1/4 teaspoons salt
• 1/2 cup pinenuts
• 2 cups crumbled feta cheese
• 1 (3 ounce) package cream cheese
• 2/3 cup coarsely chopped kalamata olives
• 2 teaspoons dried oregano
• 2 tablespoons extra-virgin olive oil

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 25 mins


• 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.