Jardin creates a Tuscan Roasted Tomato Salad
6 fresh Roma Tomatoes quartered lengthwise
1 baguette cut into cubes
1 bunch fresh spinach
1/4 cup olive oil plus 1/4 cup
1 tbs. herbs de provence
2 tbs. fresh garlic chopped
2 cups shredded Parmesan cheese
1 cup balsamic vinegar
sea salt to taste
2 tbs Demerara sugar
Spread sliced tomatoes wedges onto a large sheet pan. Drizzle with olive oil and sprinkle with salt,sugar and herbs de provence. Bake in a 325 degree oven for 1-2 hours until moisture is reduced in half. In another sheet pan toast the bread cubes. If you like you can shred the cheese onto the bread cubes before baking for a more complex texture.
When bread and tomatoes are ready, prepare salad in a large bowl, add vinegar, olive oil, spinach leaves, garlic and additional cheese if desired. Toss & serve when ready.