2 pints cherry tomatoes halved
3 garlic cloves minced
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 tablespoons olive oil (plus more for storage)
For the Spinach:
2 cups spinach
2 tablespoon olive oil
3 cloves garlic minced
4 Flatbreads (packaged Naan)
3-4 cups mozzarella cheese shredded
fresh basil for garnish
Garlic roasted tomatoes: Preheat oven to 300 degrees. In a large mixing bowl add the cherry tomatoes, garlic, Italian seasoning, olive oil, salt and pepper. Mix gently. Transfer to a baking sheet and spread into an even layer. Bake for 1 hour or until tomatoes are soft and smell delicious. Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. In a skillet on medium heat add olive oil, garlic and spinach, saute for 1-2 minutes or until wilted. Turn heat off and set aside. Spread cheese out on flatbreads, add the tomatoes and wilted spinach. Bake for 9-10 minutes or until cheese is melted and edges are browned and slightly crisp. Add basil to garnish.