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    You are in: Home / Recipes / Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing Recipe
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    Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing

    Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing. Photo by Special Ed

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Stardustannie's Note:

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

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    Units: US | Metric


    1. 1
      Preheat oven to 150c.
    2. 2
      Line a large baking tray with foil or parchment paper.
    3. 3
      Place the tomatoes, olive oil and salt in a large bowl. Toss well to coat the tomatoes in the oil mixture.
    4. 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. 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. 6
      Place the spinach leaves in a large salad bowl.
    7. 7
      Add the roasted tomatoes and parmesan.
    8. 8
      Pour the dressing over and toss gently to combine.

    Ratings & Reviews:

    • on June 29, 2007


      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!

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    • on February 23, 2007


      Absolutely fantastic. Inadvertently I got 3 recipes for the price of 1 - I left some tomatoes in the oven (distracted by the phone), so they were in there for about 4 hours - they were very soft but had obviously shrunk. I put them in oil/balsamic in the fridge - yum yum (without the parmesan part etc). The others (all bar 3) were eaten that night. The leftovers went into the fridge & were lovely the next day. What a fantastic recipe, it's very simple, just hard to be patient when your kitchen smells so wonderful & you want to try them after an hour. Thanks!

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    • on October 25, 2006


      Wow, slow roasting turns these tomatoes almost candy-sweet. The dressing is marvelous and the parmesan was the perfect topper. Sounds far more complicated to make than it actually is. Excellent, Stardustannie.

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    Read All Reviews (4)


    Nutritional Facts for Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 235.9
    Calories from Fat 160
    Total Fat 17.8 g
    Saturated Fat 4.1 g
    Cholesterol 11.0 mg
    Sodium 807.1 mg
    Total Carbohydrate 13.9 g
    Dietary Fiber 4.7 g
    Sugars 7.4 g
    Protein 8.3 g

    The following items or measurements are not included:

    oregano leaves

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