Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

Name: Slow-Roasted Tomatoes with Feta, Olives and Pinenuts
Total time: 85
Yield: 12
Ingredients: 12 medium plum tomatoes, halved lengthwise and seeded; 1.25 teaspoons salt; 0.5 cup pinenuts; 2 cups crumbled feta cheese; 1 (3 ounce) package cream cheese; 0.66666668653488 cup coarsely chopped kalamata olives; 2 teaspoons dried oregano; 2 tablespoons extra-virgin olive oil

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

1 Hr. 25 Mins.

Ingredients

12 servings

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12 medium plum tomatoes, halved lengthwise and seeded
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1.25 teaspoons salt
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0.5 cup pinenuts
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2 cups crumbled feta cheese

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1 (3 ounce) package cream cheese
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0.66666668653488 cup coarsely chopped kalamata olives
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2 teaspoons dried oregano
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2 tablespoons extra-virgin olive oil

Instructions

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.