Roasted Tomato Salad

6-8 oz cherry or grape tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper
fresh spinach

Heat oven to 375. In a glass or ceramic baking dish, toss tomatoes with olive oil, balsamic vinegar, salt and pepper. Roast in the oven for 30-35 minutes or until the tomatoes become caramelized. In a large salad bowl, combine fresh spinach with salad dressing (I use a raspberry vinaigrette) and top with roasted tomatoes. The hot tomatoes will slightly wilt the spinach.