Roasted Tomatoes with Baby Spinach & Pesto

Serves 4 | 181 calories per serve

INGREDIENTS:

  • 8 ripe truss tomatoes, halved
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • 16 fresh basil leaves
  • 100g baby spinach leaves

PESTO DRESSING:

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons basil pesto

METHOD:

  1. Preheat oven to 200°C.
  2. Place tomatoes, oil, garlic and basil in bowl. Toss to combine.
  3. Line a baking tray with foil and place tomatoes cut side up on tray.
  4. Sprinkle with garlic and basil leaves and roast for 35-40 minutes until the edges are shrivelled. Cool for 10 minutes.
  5. Place spinach and tomatoes in a large bowl.
  6. Drizzle with pesto dressing and toss.

Click here to download a printable recipe

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