Slow-Roasted Tomatoes With Feta, Olives And Pinenuts
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
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
2
Meanwhile, warm a small skillet over low heat
3
Add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes
4
Adjust oven rack to center position and heat oven to 325 degrees
5
Mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl
6
Turn tomatoes cut side up and fill with about 2 Tbs
7
Of the feta mixture
8
Bake until tomatoes are soft but still hold their shape, about 30 minutes
9
Remove from oven and brush with oil
10
Serve hot, warm or at room temperature