Recipe via The Vintage Kitchen
- 3 pints of cherry or grape tomatoes
- 1/2 package of fresh spinach
- 3 cloves of garlic (or however much your soul tells you because that the true way to measure garlic) – Use a garlic press or finely chop
- 1/4 cup of olive oil
- 1 tsp of pepper
- 2 tsp of salt
- 1 cup of bread crumbs
- 8 basil leaves cut into ribbons
Cut the tomatoes in half the long way and place in a large bowl then add half the oil, salt, pepper and chopped garlic to the tomatoes and mix.
Place tomato mixture into a 13×9 (preferably glass) oven safe dish. Place a layer of spinach leaves on top of the tomatoes, then place the basil leaves on top of the spinach. Evenly cover the basil and spinach with the breadcrumbs and drizzle the remaining olive oil.
Place in a 365 degree oven for 35 minutes (middle rack).
Optional: grate fresh parm or Asiago cheese after baking!