Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing

READY IN: 2hrs 15mins
Recipe by Stardustannie

I love this one during summer when my mum hands me some of her home grown tomatoes.

Top Review by Special Ed

Easy to make, even though the tomatoes take some time, they are little effort. I used 10 romas (910 g pre-cook), quartered lengthwise, and doubled all other quantities. I forgot the oregano and garlic until after the tomatoes were nearly done, but added the oregano to the toms after, and minced the garlic into the dressing. Toms sat in ziploc overnight, and I mixed and dressed just before dinner. The salad was devoured in minutes from the buffet! I solicited comments from the ravenous munchers, and the only suggestion was the addition of nuts to the salad (pine, walnut, pecan,...) A spendid success, and allowed me to use my fresh pesto! I will be making this again very soon!

Ingredients Nutrition


  1. Preheat oven to 150c.
  2. Line a large baking tray with foil or parchment paper.
  3. Place the tomatoes, olive oil and salt in a large bowl. Toss well to coat the tomatoes in the oil mixture.
  4. Place the tomatoes cut side up on tray and sprinkle evenly with oregano and garlic. Roast the tomatoes for 2 hours or until shriveled around the edges. Remove from the oven and set aside for 10 minutes.,
  5. To make the dressing, place the olive oil, balsamic and pesto in a small screw top jar. Shake well to combine and season with salt and pepper.
  6. Place the spinach leaves in a large salad bowl.
  7. Add the roasted tomatoes and parmesan.
  8. Pour the dressing over and toss gently to combine.

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