Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

SUBMITTED BY: USA WEEKEND Pam Anderson

"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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PREP TIME	20 Min
COOK TIME	35 Min
READY IN	1 Hr 25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

FOOTNOTES

This recipe was originally featured in the USA WEEKEND article Simply Smashing Tomato Dishes on July 16, 2006.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.