Slow Roasted Tomatoes with Baby Spinach Pesto Dressing
Transform your tomato game with this vibrant recipe for Slow Roasted Tomatoes with Baby Spinach Pesto Dressing! Bursting with flavor, this dish features sweet, caramelized cherry tomatoes roasted low and slow to intensify their natural juices. Paired with a creamy, herbaceous pesto made from tender baby spinach, fresh basil, Parmesan cheese, and nutty pine nuts, this recipe delivers a perfect balance of savory and tangy notes thanks to a splash of lemon juice. Simple yet elegant, it’s ideal as a standalone appetizer, a topping for crusty bread, or a side dish for your favorite meals. With its combination of wholesome ingredients and ease of preparation, this tomato and pesto masterpiece is certain to become a go-to favorite for dinner parties or casual dining!
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Recipe Information
Ingredients
- 500 grams Cherry tomatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Garlic cloves
- 100 grams Baby spinach
- 20 grams Basil leaves
- 40 grams Parmesan cheese (grated)
- 30 grams Pine nuts
- 1 tablespoon Lemon juice
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Water (optional, for thinning pesto)
Instructions
Preheat your oven to 150°C (300°F) and line a baking tray with parchment paper.
Wash the cherry tomatoes and slice them in half. Arrange the halves cut-side up on the prepared baking tray.
Drizzle the tomatoes with 2 tablespoons of olive oil, then sprinkle with salt and black pepper.
Peel and finely slice the garlic cloves, then distribute the slices evenly among the tomatoes.
Place the tray in the oven and roast for 90 minutes, or until the tomatoes are wrinkled, slightly caramelized, and concentrated in flavor. Check periodically to ensure they don’t burn.
While the tomatoes roast, prepare the baby spinach pesto dressing. To a food processor, add the baby spinach, basil leaves, grated Parmesan cheese, and pine nuts.
Pulse the mixture a few times to begin breaking it down. Then, add the lemon juice and 3 tablespoons of extra virgin olive oil.
Blend until smooth, scraping down the sides of the food processor as needed. Add up to 2 tablespoons of water if the pesto is too thick for your liking.
Taste the pesto and adjust seasoning with salt or more lemon juice as desired.
Once the tomatoes are finished roasting, allow them to cool slightly for about 5 minutes.
Serve the slow-roasted tomatoes drizzled with the baby spinach pesto dressing. This dish can be served warm or at room temperature, making it versatile for different occasions.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 14.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
