Sarasotas Baked Tomatoes Over A Fresh Spinach Salad Recipes

ROASTED TOMATO CAPRESE SALAD

Steps:

• Preheat the oven to 275 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
• Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

FRESH SPINACH SALAD

Steps:

• In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

SPINACH-TOPPED TOMATOES

Steps:

• In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

BAKED SPINACH-TOPPED TOMATOES

Steps:

• Preheat oven to 350°F.
• In a large skillet over medium heat, cook onion and garlic in butter until tender; about 5 minutes.
• Add spinach and cook a few minutes, until tender, stirring occasionally.
• Remove from heat and stir in crumbs, eggs and salt.
• Set aside.
• Place tomato halves, cut side up in a 13x9 baking dish (if necessary, cut a thin slice from bottom of each tomato so it stands upright).
• Mound a scant 1/2 cup of the spinach mixture onto each half.
• Bake for 20-25 minutes or until heated through.

TOMATO SPINACH SALAD

Steps:

• In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss.

SARASOTA'S BAKED TOMATOES OVER A FRESH SPINACH SALAD

Steps:

• Dressing -- In a small bowl or measuring cup, just mix the vinegar, oil, mustard, seasoning, salt and pepper. Set to the side.
• Tomatoes -- In a 13x9" pan, add just a couple tablespoons of the dressing in the bottom and set your tomato slices in it. Coat both sides well. Just let them hang out about 1 hour. You can put in the fridge, but I just keep them out at room temperature which is just fine.
• Topping -- Just mix the parmesan cheese and bread crumbs and slice your mozzarella for the topping on the tomatoes.
• Baking -- on a cookie or baking sheet line it with foil or parchment paper and lay out your marinaded tomato slices. Heat the oven to 425 and bake 10 minutes on the middle shelf until soft but not over done. Remove and then top with a slice of the mozzarella and then a tablespoon or so of the bread crumbs and parmesan mixture and a drizzle of olive oil. Put back in the oven for about 5 minutes until the mozzarella begins to melt and the topping gets slightly brown.
• Salad -- Just toss the salad in a bowl with the red onion, the juice of 1/2 lemon and some of the balsamic vinaigrette. NOTE: Depending on how much salad, you may have a little dressing left over. Just keep it for later, it is a great dressing.
• Plating -- Serve up the salad lightly dressed on each plate and top with a couple of the tomato slices.
• You can easily add some pan fried pancetta or bacon to the salad mix or even fresh cucumbers or mushrooms if you want. But I love just the spinach and tomatoes. ENJOY!