How to Make Slow-Roasted Tomatoes with Feta, Olives and Pinenuts - A Step-by-Step Guide

Slow-roasted tomatoes are a simple yet incredibly flavorful dish that enhances the sweetness and depth of flavor of fresh tomatoes. When combined with tangy feta, briny olives, and nutty pine nuts, this classic Mediterranean dish becomes a true culinary delight. Whether served as a side dish, a topping for crusty bread, or as a part of a salad, slow-roasted tomatoes with feta, olives, and pine nuts are sure to impress your family and friends.

When it comes to slow-roasting tomatoes, t...

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Ingredients

  • 12 medium plum tomatoes, halved lengthwise and seeded
  • 1 ¼ teaspoons salt
  • ½ cup pinenuts
  • 2 cups crumbled feta cheese
  • 1 (3 ounce) package cream cheese
  • ⅔ cup coarsely chopped kalamata olives
  • 2 teaspoons dried oregano
  • 2 tablespoons extra-virgin olive oil

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 25 mins
  • Servings: 12
  • Yield: 12 servings

  • 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.
  • Nutrition

    176 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 30mg
    • Sodium: 668mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 6g
    • Vitamin C: 8mg
    • Calcium: 143mg
    • Iron: 1mg
    • Potassium: 209mg