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Balsamic Tomatoes and Spinach

September 12, 2016 8 Comments

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Balsamic Tomatoes and Spinach – tangy sweet balsamic tomatoes with onion and spinach for a perfect side for breakfast, lunch or dinner.

balsamic tomatoes with spinach in a copper mini saucepan with frying pan of eggs in background

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.

close up of balsamic tomatoes with spinach in a copper mini saucepan

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. 

balsamic tomatoes with spinach in a copper mini saucepan with wooden spoon

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!!!

The Balsamic Tomatoes are also great with these Pork Sausage Patties or Turkey Sausage Patties.

balsamic tomatoes and spinach over gluten free toast on a greeny blue plate with black handled fork

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

or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc

close up of balsamic tomatoes and spinach on gluten free toast with eggs


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Balsamic Tomatoes and Spinach

Balsamic Tomatoes and Spinach

Yield: SERVES 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Balsamic Tomatoes and Spinach - tangy sweet balsamic tomatoes with onion and spinach for a perfect side for breakfast, lunch or dinner.

Ingredients

  • 8 fresh ripe roma tomatoes, peeled and roughly chopped.
  • 1 onion, halved and sliced
  • 1 clove of garlic, crushed
  • 3 handfuls of spinach, chopped
  • 1 tbs of tomato paste
  • 1 cup (240ml) of chicken or vegetable stock
  • 2 tbs of balsamic vinegar (use a good quality)
  • cooking spray oil (I used olive oil)
  • salt and black pepper

Instructions

  1. Spray a frying pan over a medium high heat with spray oil
  2. Add the onion and garlic and fry till softened and translucent.
  3. Add the tomatoes and cook until they start to break down into more of a sauce (approx 10 mins)
  4. Add the tomato paste, stock and balsamic vinegar.
  5. Bring to a boil and then simmer until it reduces down and thickens (approx 10 minutes)
  6. Stir in the spinach till wilted
  7. Season with salt and black pepper as needed.
  8. Serve with your choice of sides and Enjoy!!

Notes

This recipe is gluten free, dairy free, vegetarian, paleo, Whole30, Slimming World and Weight Watchers friendly

  • Slimming World – syn free per serving
  • WW Flex/Freestyle Smart Points - 0 per serving
  • Gluten Free - use gluten free stock or broth
  • Vegetarian - use vegetable stock

*SUITABLE FOR FREEZING

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Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Le Creuset Toughened Non-Stick Shallow Frying Pan, 26 cm
    Le Creuset Toughened Non-Stick Shallow Frying Pan, 26 cm
  • OXO Good Grips Serrated Peeler
    OXO Good Grips Serrated Peeler
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 2.1gSaturated Fat: 0gCholesterol: 0mgSodium: 173mgCarbohydrates: 18.9gFiber: 3gSugar: 8.5gProtein: 13.5g

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© Siobhan (Slimming Eats)
Cuisine: American / Category: Side

balsamic tomatoes with spinach featured pin

 

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

Looking for some additional support on your weight loss journey? Did you know Slimming Eats has a friendly Slimming World Facebook Support Group where you can get daily meal ideas and recipe ideas? Come and check us out, we’d love to have you join.

Looking for some other recipes? Head on over to my RECIPE INDEX for over 900 Slimming World & Weight Watchers recipes for you to browse through, all fully searchable by meal type, Ingredients, syn value and WW Smart Points etc

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

* Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Filed Under: 0 SP, breakfast, by course, by ingredient, by type, dairy free, Extra Easy, Freezer Friendly, gluten free, Green, Original, paleo, Recipes, sides, SP friendly, SP friendly sides, spinach, sugar free, Syn Free, tomatoes, vegetables, Vegetarian, Weight Watchers Smart Points Recipes, Whole30 Tagged With: recipes

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Reader Interactions

Comments

  1. Natasha

    September 30, 2016 at 6:20 pm

    Hi to make this easier would chopped tomatoes or plum tomatoes work? Also in what qty? One tin? Sounds gorgeous!

  2. Shevy (Slimming Eats)

    October 1, 2016 at 10:22 am

    Hi yes you could use canned, it just won’t quite have the fresh taste to it. 1 tin should be enough. 🙂

  3. Eleanor

    January 29, 2018 at 6:59 am

    hi just making your recipe with the tomato peeler you recommended… great invention:) can you tell me if this recipe can be frozen?

  4. Eleanor

    January 29, 2018 at 7:02 am

    hi i am trying your recipes for the first time and bought your tomato peeler which is great! thanks for the tip! Can i freeze this recipe?

  5. Shevy (Slimming Eats)

    January 29, 2018 at 10:52 am

    Hi Eleanor, yes this should freeze fine, I recommend just adding in a little stock of water when reheating.

  6. Kate

    July 1, 2018 at 5:19 pm

    Hello, just starting SP tomorrow and checking out some recipes on here. This looks amazing! Just wondered, for the spinach, does this need to be fresh or could it be frozen?

  7. Shevy (Slimming Eats)

    July 5, 2018 at 2:40 pm

    I recommend using fresh, as frozen can tend to be quite watery once defrosted.

  8. Lianne byrne

    June 12, 2020 at 12:52 pm

    Just made this & it is delicious I added some prawn & rice.will definitely making it again.

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Hey! I am Siobhan, a full-time mum and food blogger. I was born in London but now live in Ontario Canada ...

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