Slow-Roasted Tomatoes with Feta, Olives and Pinenuts Recipe -
Slow-Roasted Tomatoes with Feta, Olives and Pinenuts Recipe

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    1 hr 25 mins


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

Reviews More Reviews

Oct 12, 2006

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.

Apr 05, 2010

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.


15 Ratings

Apr 07, 2007

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

Apr 21, 2011

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!

Dec 30, 2007

Absolutely fabulous taste and really easy to make! Definitely one for company!

Feb 03, 2014

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!

Sep 22, 2012

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.

May 01, 2009

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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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 668 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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