Slow-Roasted Tomato, Bacon and Spinach Salad Recipe

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20 min


3 hr

Nutrition per portion

Calories 374 kCal 19%
Fat 32g 46%
  -  Saturates 7g 35%


  • 6 vine tomatoes, halved across the middle
  • 2tbsp icing sugar
  • 2tbsp olive oil   
  • 200g (7oz) British streaky bacon, grilled until crispy
  • 4tbsp capers in salt, wiped to remove excess salt but not rinsed
  • 100g (4oz) baby spinach
  • 4tbsp pitted black olives
  • for the dressing
  • 2tbsp red wine vinegar
  • 4tbsp olive oil


  • Heat the oven to 140C, 120C fan, 275F, gas 1. Place the tomatoes cut side up in a roasting tin, dust over the icing sugar with a sieve (icing sugar melts more evenly than ordinary sugar), drizzle over the olive oil and scatter with salt and pepper. Roast in the oven for 3 hours, until shrivelled and slightly blackened. It’s worth making double of these – they keep in olive oil for a couple of weeks and are delicious with pasta or grilled meats.

  • When the tomatoes have cooled completely, toss them with the other ingredients. Whisk the vinegar with the oil and season. Serve drizzled over the salad.

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