Recipe for Roast Tomatoes with a homemade pesto dressing

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

Pesto Dressing:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons basil pesto

How to
Preheat oven to 200°C.

Place tomatoes, oil, garlic, basil and spinach in bowl. Toss to combine.

Line a baking tray with foil and place tomatoes cut side up on tray.

Sprinkle with garlic and basil leaves and roast for 35 – 45 minutes until the edges are shriveled. Cool for 10 minutes.

Place spinach and tomatoes in a large bowl. Drizzle with pesto dressing and toss.

Pesto Dressing:

Place all ingredients in a jar and shake well.

Recipe provided by Met-S Care Controlled Carb Cook book, available at Dis-chem stores countrywide. Visit for more information.

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