Ingredients
Method
1.Preheat oven to 220°C/425°F.
2.Place tomato and half the vinegar in a small shallow baking dish. Roast, uncovered, about 10 minutes.
3.Cook mushrooms, spinach and remaining vinegar in a large frying pan, over medium heat, until mushroom is tender and spinach wilts; stir in basil.
4. Serve tomato and mushroom mixture on toast.
It’s worth buying the best, most flavoursome tomatoes you can. We used a balsamic vinegar bought from the supermarket, but if you’re lucky enough to have a first-grade balsamic vinegar, use it sparingly, as you might only need 1 teaspoon instead of 1 tablespoon. You could add some pan-fried bacon or prosciutto, if you like.
Note
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