SLOW ROASTED TOMATOES WITH BABY SPINACH & PESTO DRESSING

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Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing image

Make and share this Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing recipe from Food.com.

Provided by Stardustannie

Categories     Vegetable

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

12 ripe egg tomatoes, halved lengthways
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 garlic cloves, thinly sliced
24 fresh oregano leaves
100 g Baby Spinach, ends trimmed Washed And Dried
50 g parmesan cheese, shaved
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons basil pesto
salt & fresh ground pepper

Steps:

  • Preheat oven to 150c.
  • Line a large baking tray with foil or parchment paper.
  • Place the tomatoes, olive oil and salt in a large bowl. Toss well to coat the tomatoes in the oil mixture.
  • Place the tomatoes cut side up on tray and sprinkle evenly with oregano and garlic. Roast the tomatoes for 2 hours or until shriveled around the edges. Remove from the oven and set aside for 10 minutes.,
  • To make the dressing, place the olive oil, balsamic and pesto in a small screw top jar. Shake well to combine and season with salt and pepper.
  • Place the spinach leaves in a large salad bowl.
  • Add the roasted tomatoes and parmesan.
  • Pour the dressing over and toss gently to combine.

Nutrition Facts : Calories 236, Fat 17.8, SaturatedFat 4.2, Cholesterol 11, Sodium 807.2, Carbohydrate 14, Fiber 4.8, Sugar 7.5, Protein 8.3

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