Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing Recipe

Name: Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 150c.
2
Line a large baking tray with foil or parchment paper.
3
Place the tomatoes, olive oil and salt in a large bowl. Toss well to coat the tomatoes in the oil mixture.
4
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.,
5
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.
6
Place the spinach leaves in a large salad bowl.
7
Add the roasted tomatoes and parmesan.
8
Pour the dressing over and toss gently to combine.

1913

kcal

Calories

Fat

444

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ripe egg tomatoes, halved lengthways, 2 tablespoons extra virgin olive oil, 1 teaspoon salt, 2 garlic cloves, thinly sliced, and more.

Yes, Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing

How did you like this recipe?

Frequently Asked Questions