Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 12 ripe egg tomatoes, halved lengthways
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 2 garlic cloves, thinly sliced
• 24 fresh oregano leaves
• 100 g baby spinach, ends trimmed washed and dried
• 50 g parmesan cheese, shaved
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons basil pesto
• salt & fresh ground pepper

Recipe

• 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.