Roasted tomatoes with baby spinach and pesto

Recipe from: 18 June 2015
recipes,starters,vegetarian

Ingredients 9
Servings 4
Time 00:10

Ingredients

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

Method

00:35
 
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.

DRESSING
Place all ingredients in a jar and shake well.

Recipe reprinted with permission of MetS Care.
 
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Read more on: vegetarian  |  recipes
 

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