Delicious and Flavorful Slow-Roasted Tomatoes with Feta, Olives, and Pinenuts

This recipe for slow-roasted tomatoes with feta, olives, and pinenuts is a delightful and flavorful dish that brings together the vibrant flavors of the Mediterranean. The combination of sweet roasted tomatoes, tangy feta cheese, briny olives, and crunchy pinenuts creates a harmonious blend of tastes and textures. Slow-roasting the tomatoes allows them to intensify in flavor and develop a rich, caramelized sweetness. This dish is perfect as a side dish, appetizer, or even a light main course. Serve it warm or at room temperature for a burst of Mediterranean flavor in every bite.

Ingredients

• 2 pounds cherry or grape tomatoes
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces feta cheese, crumbled
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup pinenuts, toasted
• 2 tablespoons fresh basil, thinly sliced

Directions

1. Preheat the oven to 275°F (135°C).
2. Cut the cherry or grape tomatoes in half and place them in a single layer, cut side up, on a baking sheet.
3. Drizzle the tomatoes with olive oil and sprinkle with sea salt and black pepper.
4. Roast the tomatoes in the preheated oven for 1 hour and 30 minutes, or until they are soft and slightly caramelized.
5. Remove the tomatoes from the oven and let them cool for a few minutes.
6. Transfer the roasted tomatoes to a serving platter.
7. Sprinkle the crumbled feta cheese, halved Kalamata olives, toasted pinenuts, and thinly sliced fresh basil over the tomatoes.
8. Serve the slow-roasted tomatoes with feta, olives, and pinenuts warm or at room temperature.

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