If you're like me, you love tomatoes. Especially when they're ripe and juicy. I've been making a big effort for the past year or so to buy organic and/or local produce when I can, and I have to tell you, it makes such a difference in the flavor. In my book, it's worth spending a little extra.
One of the great things about this recipe is that it's completely vegetarian, and with the spinach and tomatoes it's pretty chalk full of nutrients. I'm trying to make more of a conscious effort to eat vegetarian when I cook during the week. Yes Mark Bittman, you have forever rubbed off on me. If you make enough, you should be satisfied, but you can always throw in some quinoa or millet on the side if you're afraid of going to bed hungry.
Roasted Tomatoes with Feta
Cooking time: 15 - 20 minutes
2 ripe tomatoes
1 teaspoon olive oil
2 tablespoons feta
1 - 2 cups spinach
Pre-heat oven to 400º. Cut the tomatoes in half, put them in a glass baking dish and cover lightly with olive oil. Sprinkle with feta and cook for 15 minutes. Place on a bed of spinach, drizzle with balsamic and add salt and pepper to taste. Enjoy!