Photo: Markus Spiske
Slow-Roasted Tomatoes with Feta, Olives and Pinenuts
8 ingredients
20 min + 35 min
12 servings
openrecipes
"Roasted stuffed tomatoes work best with the firm, dry Italian plum (often called Roma) tomato. Salt the tomato shells, then let sit upside down for 30 minutes to drain off excess liquid before stuffing."
Estimated Nutrition (whole recipe, rough)
392
Calories
10g
Protein
34g
Fat
16g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes