Slow Roasted Tomatoes with Feta,olives & pine nuts

By emp1438

Ingredients

• 12 medium plum tomatoes, halved lengthwise and seeded
• 11/4 tsp salt
• 1/2 cup. Pine nuts
• 2 cups crumbled feta cheese - about 8 oz.
• 1 - 3 oz package cream cheese
• 2/3 cup pitted,coarsely chopped kalamata olives
• 2 tsp dried oregano
• 2 Tbls extra virgin olive oil

Preparation

Step 1

Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire racket set over a cookie sheer with a rim. Meanwhile warm a small skillet over low heat. Add pine nuts ; sautéed storing constantly until golden brown for 3-4 mins.
Adjust oven rack to center position and heat oven to. 325 degrees. Mix remainder of ingredients in medium bowl. Turn tomatoes cut side up and fill with about 2 tbs of feta mixture.
Bake until tomatoes are soft but still holds their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.