Balsamic Tomatoes and Spinach – tangy sweet balsamic tomatoes with onion and spinach for a perfect side for breakfast, lunch or dinner.
Tangy Balsamic Tomatoes and Spinach
Sometimes breakfast’s can be hard to work in some healthy vegetables, you want something that is going to compliment whatever it is you are having.
Breakfast for me is usually eggs or sausage or a similar good source of protein. So this syn free Balsamic Tomatoes and Spinach goes really well with either.
Tomatoes and Balsamic vinegar (a good quality one of course) are like the perfect combo, throw in some onion and fresh spinach and you really do have the perfect side that will go with a variety of proteins, from eggs to sausage, even steak and burgers.
Canned or Fresh Tomatoes?
Canned tomatoes, definitely have their place in recipes and they are super handy and a convenient ingredient in your storecupboard or pantry.
That aside, canned tomatoes really do not belong in this recipe for Balsamic Tomatoes and Spinach. Fresh tomatoes are a must.
Trust me when I say you won’t get the same result or taste with canned tomatoes.
The same goes for the spinach, while frozen is hand for throwing into curries, smoothies and the likes, I recommend using fresh her, frozen will release a lot of water and fresh spinach is so much nicer, it doesn’t take long to wilt it down either.
How to Peel Tomatoes?
Peeling tomatoes for a sauce or recipe is usually the main thing that puts people off using fresh tomatoes in the first place.
Alway seems time-consuming having to score the top, blanching and then peeling off the skin.
I rarely do any of that, instead, I use one of these handy serrated peelers. It’s like a regular potatoes peeler but has serrated teeth, so grips the skin as it peels it off. Genius!! It is great or kiwi too, or anything soft with a skin that you want to peel.
What type of fresh tomatoes?
There are lots of different varieties of fresh tomatoes out there it’s hard to know which ones are best to use for sauces and recipes like these Balsamic tomatoes with Spinach.
I recommend Roma Tomatoes (Italian Plum Tomatoes), they are the meatiest type of tomato and very little seeds. So are perfect for anything where you want to make a relish, jam or sauce. Other tomatoes can contain too much liquid and seeds and are just not as good.
The Roma Tomatoes are also super easy to peel with the serrated peeler because of how firm they are.
When in season here in Canada, you can buy big boxes of these for so cheap. My Sicilian neighbour buys several boxes each year and prepares them for canning in her garage with a handy Tomato Milling machine. The kids love going over and helping lift the boxes of tomatoes out of her car and watching the process of how it’s done.
How to store Balsamic Tomatoes and Spinach
Once cooked and cooled down, I add this to a lidded glass container and keep it in the fridge. It is delicious hot or cold (although I do prefer it warm).
Perfectly suitable for freezing if you want to double or triple up the batch to freeze some for another day. I just fulling defrost and warm up in a small pan or even the microwave.
If keeping in the fridge, it should last for about 4 days, although I must admit, mine is generally all gone in a couple of days.
Serving Balsamic Tomatoes and Spinach
I like it over crispy oven-baked toast (gluten-free) with some sunny side up eggs. It’s a perfect start to the day.
For the oven-baked toast, you can either syn your choice of bread or use a healthy extra b allowance. Place it on a baking tray lined with parchment, spray over the top with olive oil cooking spray and then bake at 200c/fan 180c/400f or gas mark 6. Bake until golden on top and then flip and let the other side brown. Takes about 8-10 minutes, but makes amazingly crunchy toast. So good!!!
More Tomatoes Recipes
Wondering what else you can make with tomatoes? Check out these other recipes:
- SAUSAGE, BALSAMIC TOMATOES AND ONION WITH ORECCHIETTE
- CREAMY CHICKEN AND TOMATOES
- BUTTERY LOBSTER PASTA WITH FRESH GRAPE TOMATOES
- SAUSAGE, TOMATO AND SPINACH PASTA
- TOMATO AND GARLIC PASTA
- CREAM OF TOMATO SOUP
- ROASTED AUBERGINE AND TOMATO SOUP WITH PARMESAN CROUTONS
- CHICKEN QUINOA MEATBALLS IN A VEGGIE SAUCE
- ROASTED BUTTERNUT SQUASH AND TOMATO RISOTTO
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Serving Size: 1
Amount Per Serving:Calories: 94 Total Fat: 2.1g Saturated Fat: 0g Cholesterol: 0mg Sodium: 173mg Carbohydrates: 18.9g Fiber: 3g Sugar: 8.5g Protein: 13.5g
This recipe is gluten free, dairy free, vegetarian, paleo, Whole30, Slimming World and Weight Watchers friendly
*SUITABLE FOR FREEZING
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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