Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing

Recipe by Stardustannie
READY IN: 2hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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