Roasted Tomato and Spinach Puree (serves 4)
I bought the ripest, sweetest grape tomatoes and placed them in a roasting dish with olive oil and whole cloves of garlic. After about 30 minutes they were bursting their skins, a little browned and the tomato juices had mixed with the olive oil. They went into the food processor and produced a lovely, rich tomato sauce (you could stop at this point and just have tomato sauce). I rinsed some fresh spinach and cooked it in just the water that was left on the leaves after washing. When just cooked I laid it on a dry t-towel to absorb the water, then I added it to the tomato puree in the food processor. This puree is a really healthy side dish and can also be served on top of chicken, chicken sausage, steak or lamb too. Diluted with veg. broth/stock it might make a good soup.
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 dry pint of ripe, grape/cherry tomatoes
4 cloves of garlic – peeled
8 oz cooked baby spinach – well rinsed
Place seasoned olive oil in a roasting dish, add tomatoes and garlic cloves and toss well.
After 15 minutes of cooking give them a good stir.
Place rinsed spinach in a skillet or cast iron casserole dish with a lid and cook for a few minutes until tender.
Place tomatoes in food processor and when nice and smooth add the spinach.