Roasted Tomatoes with Baby Spinach Pesto

Roasted Tomatoes with Baby Spinach Pesto: Fresh and Flavourful

Serves: 4

Ingredients

• 8 ripe tomatoes, halved
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, sliced
• 16 fresh basil leaves
• 100g baby spinach leaves

For the Pesto Dressing:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons basil pesto

Directions

1. Preheat oven to 200°C.
2. Place tomatoes, oil, garlic, basil, and spinach in a bowl. Toss to combine.
3. Line a baking tray with foil and place tomatoes cut side up on the tray.
4. Sprinkle with garlic and basil leaves and roast for 35-40 minutes until the edges are shrivelled. Cool for 10 minutes.
5. Combine pesto dressing ingredients in a small bowl. Drizzle over the roasted tomatoes and spinach, and serve.

This Roasted Tomatoes with Baby Spinach Pesto is a light, nutritious dish that’s perfect for a quick supper or as a side for meal prep. The sweet, roasted tomatoes and fresh spinach are elevated by the fragrant pesto dressing, creating a balanced and flavourful meal. Store leftovers in an airtight container in the fridge for up to 3 days.