Roasted tomatoes with baby spinach and pesto

A healthy starter.

Recipe from: 18 June 2015
Preparation time: 10 min
Cooking time: 35 min


  • 8
    ripe tomatoes, halved
  • 1
    olive oil
  • 2
    cloves garlic, sliced
  • 16
    fresh basil leaves
  • 100
    baby spinach leaves
  • 1
    olive oil
  • 1
    balsamic vinegar
  • 2
    basil pesto
Servings: Change Serving


Preheat oven to 200°C.

Place tomatoes, oil, garlic, basil and spinach in bowl. Toss to combine.
Line a baking tray with foil and place tomatoes cut side up on tray.
Sprinkle with garlic and basil leaves and roast for 35 – 45 minutes until the edges are shriveled. Cool for 10 minutes.
Place spinach and tomatoes in a large bowl. Drizzle with pesto dressing and toss.

Place all ingredients in a jar and shake well.

Recipe reprinted with permission of MetS Care.
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