Baby Spinach Salad w/ Roasted Tomatoes & Basil Oil
This side dish is a delicious way to serve a tomato. It goes perfectly with a nice piece of prime rib or a vegetarian appetizer.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Roasted Tomatoes
- Roma Plum Tomatoes (quantity based on number of guests; really any tomato will work here)
- ¼ cup Olive Oil
- 2 cloves Minced Garlic
- 1 tbsp Salt
- ½ tsp Crushed Black Pepper
- ½ tbsp Sugar
Spinach
- Baby Spinach (quantity based on number of guests)
Basil Vinaigrette
- 1 bunch Basil
- 1 cup Olive Oil
- ½ cup Red Wine Vinegar
- 2 cloves Garlic
- 1 Small Shallot
- ¼ tbsp Salt
- ¼ tbsp Crushed Black Pepper
Roasted Tomatoes
Wash and cut Roma Plum Tomatoes in half.
Toss tomatoes with Olive Oil, Garlic, Salt, Crushed Black Pepper and Sugar.
Place tomatoes on parchment-lined sheet pan and roast in a 300℉ oven for 45-60 minutes.
Basil Vinaigrette
In a blender place Basil, Olive Oil, Red Wine Vinegar, Garlic, Shallot, Salt and Crushed Black Pepper and puree to a creamy dressing.
Keyword Baby Spinach, Basil, Oil, Roasted, Tomatoes