For an extra layer of flavor, consider adding a pinch of red pepper flakes to the feta filling. Fresh oregano can be used instead of dried; use about 1 tablespoon of fresh, chopped oregano. If you don't have Kalamata olives, you can substitute with another type of brine-cured olive. These tomatoes are also delicious served with a drizzle of balsamic glaze.
Slow-Roasted Tomatoes with Feta, Olives and Pinenuts
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 25 mins
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SERVING12 People
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VIEWS48
Transform humble plum tomatoes into a Mediterranean masterpiece with this slow-roasted delight. Tangy feta, briny olives, and toasted pinenuts create a symphony of flavors, perfectly complementing the sweet, concentrated taste of the tomatoes.
Ingridients
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Nutrition
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Carbohydrate5 g
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Cholesterol30 mg
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Fiber1 g
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Protein6 g
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Saturated Fat6 g
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Sodium668 mg
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Sugar3 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 30 mins Prepare the Tomatoes: Sprinkle the halved tomatoes with salt. Place them cut-side down on a wire rack set over a rimmed baking sheet. This will drain excess liquid, concentrating their flavor. Let them drain for 30 minutes.
02 Step
Recipe View 4 mins Toast the Pinenuts: While the tomatoes drain, warm a small skillet over low heat. Add the pinenuts and toast, stirring constantly, until they are golden brown and fragrant (3-4 minutes). Be careful not to burn them!
03 Step
Recipe View 5 mins Prepare the Filling: In a medium bowl, combine the feta cheese, softened cream cheese, chopped Kalamata olives, and dried oregano. Mix well until everything is evenly distributed.
04 Step
Recipe View 5 mins Assemble and Bake: Preheat your oven to 325°F (160°C). Turn the tomatoes cut-side up and fill each half generously with the feta mixture (about 2 tablespoons per half). Arrange the filled tomatoes on a baking sheet.
05 Step
Recipe View 30 mins Bake: Bake in the preheated oven until the tomatoes are soft and slightly wrinkled, but still hold their shape (about 30 minutes).
06 Step
Recipe View 2 mins Finish and Serve: Remove the tomatoes from the oven and brush them with extra-virgin olive oil. Serve hot, warm, or at room temperature. They are delicious as an appetizer, side dish, or light meal.
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Earlene Langosh
Mar 8, 2025I added a little garlic to the filling, and it was fantastic! Will definitely make again.
Ivah Friesen
Dec 13, 2024I made these for a dinner party, and they were a huge hit! Everyone raved about the flavor combination.
Robyn Gleason
Nov 28, 2024I used sun-dried tomatoes in the filling along with the kalamata olives. This dish is incredibly versatile and the flavor combinations are endless.
Marquise Reilly
Nov 23, 2024So easy to make, and the taste is incredible. The salt draining step is key!