These balsamic tomatoes and spinach make a simple yet flavour-packed side dish that's perfect for breakfast, lunch or dinner. Sweet, juicy tomatoes are cooked with onion, fresh spinach and balsamic vinegar to create a delicious combination that pairs beautifully with all kinds of meals.
I love serving this alongside eggs or sausages for breakfast, but it's just as good with grilled chicken, steak, burgers or fish. Using fresh tomatoes and spinach really makes all the difference, giving this dish its vibrant flavour and texture while keeping it quick, easy and made with everyday ingredients.
Calories in Balsamic Tomatoes and Spinach
This recipe serves 4 and is 78 calories per serving
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Fresh Tomatoes: Roma tomatoes are ideal as they have a rich flavour, fewer seeds and less water than regular tomatoes. However andy ripe tomatoes are great choices.
- Onion: A brown or white onion works best, adding a subtle sweetness as it cooks down.
- Garlic: Fresh garlic provides the best flavour, but garlic paste can be used if that's what you have on hand.
- Fresh Spinach: Fresh spinach wilts down quickly and gives the best texture. Frozen spinach isn't recommended as it releases too much water and can make the dish watery.
- Tomato Paste: Adds richness and intensifies the tomato flavour.
- Chicken or Vegetable Stock: Use chicken stock for extra depth of flavour or vegetable stock to keep the dish vegetarian.
- Balsamic Vinegar: A good-quality balsamic vinegar makes all the difference, adding the perfect balance of sweetness and tang.
- Olive Oil Spray: Olive oil spray works well, but you can use any cooking spray or a small drizzle of olive oil instead.
- Salt and Black Pepper: Season to taste, adjusting the amount depending on how salty your stock is.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This balsamic tomatoes and spinach recipe is easy to adapt with a few simple swaps and additions to suit your taste.
- Use canned tomatoes: Fresh tomatoes are definitely the best choice for this recipe, but if you're short on time, you can use a good-quality brand of canned tomatoes in a rich tomato juice. Just bear in mind the flavour and texture won't be quite the same.
- Add mushrooms: Sliced mushrooms are a great addition and pair beautifully with the tomatoes and spinach.
- Include peppers: Red, yellow or orange bell peppers add extra sweetness and colour.
- Add some heat: Stir in a pinch of chilli flakes or a finely chopped chilli for a little kick.
- Boost the flavour: Add a teaspoon of Italian seasoning, dried oregano or smoked paprika.
- Swap the spinach: Baby kale or Swiss chard can be used instead of spinach, although they may need a few extra minutes to soften.
- Try different onions: Red onion can be used in place of brown or white onion for a slightly sweeter flavour.
- Make it cheesy: Sprinkle over a little crumbled feta, grated Parmesan or shredded mozzarella before serving.
- Add fresh herbs: Finish with chopped basil, parsley or fresh thyme for extra freshness.
- Make it heartier: Stir through some cooked white beans or chickpeas to turn it into a more substantial side dish or light lunch.
How to Peel Tomatoes?
Peeling tomatoes is often the part that puts people off using fresh tomatoes, as the traditional method involves scoring the skin, blanching them in boiling water and then peeling them once they've cooled.
I rarely bother with all of that. Instead, I use a handy serrated vegetable peelers, which works brilliantly on soft-skinned fruit and vegetables like tomatoes. The small serrated teeth grip the skin easily, allowing you to peel the tomatoes quickly without any blanching. It's also fantastic for peeling kiwis, peaches and other soft fruit, making it one of my favourite little kitchen tools.
Serving Suggestions
This balsamic tomatoes and spinach is incredibly versatile and can be enjoyed for breakfast, lunch or dinner.
- Top with a little crumbled feta or grated Parmesan just before serving for an extra burst of flavour.
- My favourite way to serve it is over crispy oven-baked toast with a couple of sunny-side-up eggs for a delicious, protein-packed breakfast. To make the crispy oven-baked toast, place your bread on a baking tray lined with parchment paper, spray lightly with olive oil spray and bake at 200°C (fan 180°C), 400°F or gas mark 6 for 8-10 minutes, flipping halfway through until both sides are beautifully golden and crisp.
- Serve alongside these Pork Sausage Patties or Turkey Sausage Patties for a hearty breakfast. You can even add this Sheet Pan Sweet Potato Hash or Crispy Golden Oven Baked Hash Browns
- Pair with scrambled, poached or fried eggs for an easy brunch.
- Spoon over a baked potato or sweet potato for a light lunch.
- Serve alongside grilled chicken, steak, pork chops or fish as a flavour-packed vegetable side dish.
Storing, Freezing and Reheating
To Store: Allow the balsamic tomatoes and spinach to cool completely, then transfer to an airtight container and store in the fridge for up to 3 days.
To Freeze: Although it can be frozen for up to 3 months, the fresh tomatoes and spinach will soften once thawed, so it's best enjoyed freshly made if possible.
To Defrost: Thaw overnight in the fridge before reheating.
To Reheat: Reheat gently in a saucepan over a medium-low heat until piping hot, adding a splash of stock or water if needed. Alternatively, microwave until heated through, stirring halfway.
Meal Prep: This is a great make-ahead side dish for breakfasts and lunches. Simply reheat and serve with eggs, grilled meats or crispy toast.
More Side Dish Recipes
Looking for some more side dish ideas? Check out these
See more Side Recipes →
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Recipe Card
Balsamic Tomatoes and Spinach
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 tablespoon of tomato paste
- 1 cup (240ml) of chicken or vegetable stock
- 2 tablespoons of balsamic vinegar
- olive oil spray
- salt and black pepper
Instructions
- Spray a frying pan over a medium high heat with olive oil spray
- Add the onion and garlic and fry till softened and translucent.
- Add the tomatoes and cook until they start to break down into more of a sauce (approx 10 mins)
- Add the tomato paste, stock and balsamic vinegar.
- Bring to a boil and then simmer until it reduces down and thickens (approx 10 minutes)
- Stir in the spinach till wilted
- Season with salt and black pepper as needed.
- Serve with your choice of sides and Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free/Dairy Free Friendly
- Vegetarian/Vegan Friendly - use vegetable stock
- ❄️ Freezer Friendly -
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 78Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 292mgCarbohydrates 15gFiber 5gSugar 7gProtein 2g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Natasha says
Hi to make this easier would chopped tomatoes or plum tomatoes work? Also in what qty? One tin? Sounds gorgeous!
Shevy (Slimming Eats) says
Hi yes you could use canned, it just won't quite have the fresh taste to it. 1 tin should be enough. 🙂
Eleanor says
hi just making your recipe with the tomato peeler you recommended... great invention:) can you tell me if this recipe can be frozen?
Eleanor says
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?
Shevy (Slimming Eats) says
Hi Eleanor, yes this should freeze fine, I recommend just adding in a little stock of water when reheating.
Kate says
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?
Shevy (Slimming Eats) says
I recommend using fresh, as frozen can tend to be quite watery once defrosted.
Lianne byrne says
Just made this & it is delicious I added some prawn & rice.will definitely making it again.
Loopy Smith says
Just made these tomatoes and served on baked bread with the turkey patties and some eggs on the side and I have to say everything was absolutely delicious! Doubled the tomatoes to freeze some for next weekend. An excellent recipe, thank you