Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

10

"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."

Ingredients

1 h 25 m {{adjustedServings}} servings 176 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

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

10
  1. 15 Ratings

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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 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...

Made this exactly per the recipe, and it was a hit! Very, very, good.