Ingredients
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12 ripe egg tomatoes, halved lengthways
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2 tablespoons extra virgin olive oil
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1 teaspoon salt
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2 garlic cloves, thinly sliced
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24 fresh oregano leaves
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100 g Baby Spinach, ends trimmed Washed And Dried
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50 g parmesan cheese, shaved
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2 tablespoons extra virgin olive oil
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1 tablespoon balsamic vinegar
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2 tablespoons basil pesto
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salt & fresh ground pepper
Instructions
- 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.