Name: Slow-roasted tomatoes with baby spinach & pesto dressing
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1
Ingredients: 12 ripe egg tomatoes, halved lengthways; 72.80 gm extra virgin olive oil; 2.40 gm salt; 2 garlic cloves, thinly sliced; 24 fresh oregano leaves; 100g baby spinach leaves, ends trimmed, washed, dried; 50g shaved Parmesan; 20.00 ml balsamic vinegar; 40.00 gm purchased basil pesto; Salt & ground black pepper, to taste

Slow-roasted tomatoes with baby spinach & pesto dressing

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Prep Time:
15 minutes

Cook Time:
120 minutes

Total Time:
135 minutes

Ingredients:

12 ripe egg tomatoes, halved lengthways
72.80 gm extra virgin olive oil
2.40 gm salt
2 garlic cloves, thinly sliced
24 fresh oregano leaves
100g baby spinach leaves, ends trimmed, washed, dried
50g shaved Parmesan
20.00 ml balsamic vinegar
40.00 gm purchased basil pesto
Salt & ground black pepper, to taste

Instructions:

Preheat your oven to 150°C and prepare a large baking tray by lining it with foil or non-stick baking paper.
In a large bowl, combine tomatoes, olive oil, and salt, tossing well to coat. Arrange tomatoes cut-side up in a single layer on a lined tray, then evenly sprinkle with garlic and oregano.
Place the tomatoes in a preheated oven and roast for 2 hours, or until they are slightly shrivelled around the edges. Then, take them out of the oven and let them cool for 10 minutes.
Combine olive oil, balsamic vinegar, and pesto in a small screw-top jar. Shake vigorously to mix, then season with salt and pepper to taste.
In a large salad bowl, combine spinach leaves, roasted tomatoes, and Parmesan. Drizzle dressing over the salad and gently toss to mix. Serve promptly.

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