Name: Roasted tomatoes with baby spinach and pesto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 8 tomatoes halved; 1 Tbs fresh chillies 573; 2 garlic cloves, sliced; 16 fresh basil; 100 g baby spinach; 1 Tbs fresh chillies 573; 1 Tbs vinegar balsamic; 2 Tbs pesto basil

Recipe Disclaimer

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Ingredients (8)

8	tomatoes — halved
1 Tbs	fresh chillies — 573
2	garlic — cloves, sliced
16	fresh basil
100 g	baby spinach

DRESSING:

1 Tbs	fresh chillies — 573
1 Tbs	vinegar — balsamic
2 Tbs	pesto — basil

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Method:

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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