Slow Roasted Tomatoes With Baby Spinach & Pesto Dre

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions