Slow-Roasted Tomatoes With Feta, Olives And Pinenuts - cooking recipe

Ingredients

12 medium plum tomatoes, halved lengthwise and seeded
1 1/4 teaspoons salt
1/2 cup pinenuts
2 cups crumbled feta cheese
1 (3 ounce) package cream cheese
2/3 cup coarsely chopped kalamata olives
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil

Preparation

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.