Cut the tomatoes into a star shape (see photo). Don't cut them all the way down.

Place them in a baking dish. Pour a little olive oil over it and season with pepper.

You don't have to salt, because feta is salty enough as it is. Finely chop the parsley, olives and spring onion.

Mix in the pine nuts. Keep some of them aside for finishing.

Crumble the feta over it, pour in a good dash of olive oil and season with pepper only. Mix well. Pull the tomatoes open a little and fill them with the mixture. It's okay if a little is off. Finish with the remaining pine nuts.

Place in the oven at 180°C for 25 to 30 minutes. Just before serving, pour over a drizzle of olive oil.

Tip!
Sometimes you hear complaints that so much moisture is released when you prepare tomatoes in the oven. This has to do with the type of tomatoes. Cheap, fast-growing tomatoes contain more moisture. Try it with better quality tomatoes or tomatoes from your own garden, you'll notice the difference right away.