Categories: Sonoma Salad

Ingredients

• 3 cups quartered medium tomatoes (about 1 1/2 pounds) or halved cherry tomatoes;
• 2 tablespoons extra-virgin olive oil;
• 3 tablespoons chopped fresh basil;
• 1/4 teaspoon kosher salt;
• 1/8 teaspoon black pepper;
• 4 cups baby spinach

Directions

1. In a large shallow glass baking dish place tomatoes in an even layer. Drizzle with oil; sprinkle with basil, salt, and pepper. Bake, uncovered, in a 300° oven for 1 1/2 to 2 hours or until tomatoes are slightly dried and charred. Cool slightly (15 minutes).

2. On a large serving platter arrange spinach. Spoon tomatoes and the pan juices over spinach.

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