Monday, October 3, 2011

Roasted Campari Tomatoes Over Baby Spinach



Sometimes the best salads are the simplest. I'm really into topping simple greens with warm ingredients lately.

There's no more classic salad topping than tomatoes, and their sweet flavor only gets sweeter roasting.  Tomatoes are also one of the easiest side dishes to prepare - halve 'em, drizzle 'em, set 'em in the oven and forget 'em.



Roasted Campari Tomatoes Over Baby Spinach



Campari, or other better-quality, sweet flavored tomatoes (heirloom, cherry, etc)

Olive oil
Sea Salt or Kosher Salt
Pepper

Baby Spinach, rinsed and dried
Fresh basil, chiffonade

Balsamic Vinaigrette:
3 T olive oil
1 T aged balsamic vinegar
1 tsp Dijon mustard

1. Heat oven to 350F.

2. Remove stems and cut tomatoes in half from top to bottom vertically. Place on an aluminum foil lined sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake 45-90 minutes, depending on how dry you like them.
At 45 minutes they will be bursting with juices – longer baking will concentrate the flavors more, but could give the skin some toughness.

3. Prepare balsamic vinegar by combining vinegar and mustard in a bowl or measuring cup. Add the olive oil slowly, whisking together. Season with salt and pepper if desired.

4. Place spinach leaves on plates and drizzle with dressing. Top with roasted tomatoes and a little fresh basil.

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