Pre-heat your oven to 180˚c
Cut up the Tomatoes into chunks and lay out on a baking tray lined with greaseproof paper
Brush the Tomatoes with a small amount of Olive Oil and then sprinkle with Salt
Given them 30 – 40 minutes or until looking quite ‘dried’ – but not too burned!
Wash and lay out the Spinach on a plate. Slice some Red Onion and lay out over the Spinach. When cool, top with the Roasted Tomatoes
Use some chopped fresh Herbs (Chives?!) and a dash of Raspberry or Red Wine Vinegar to spice up the Salad – also a little drizzle of Extra Virgin Olive Oil