Welcome to our delicious and easy recipe for spinach and tomato sauté, a vibrant and healthy side dish that will brighten up any meal!
This tomato and spinach recipe is not only visually appealing but also incredibly nutritious and perfect for those seeking a quick and tasty addition to their meal.
My focus is always to present foods to you that can increase your longevity and decrease chronic disease risk. This dish is exactly that!
Nutrients Offered in Spinach and Tomato Sauté
Sauteed spinach to me is the easiest way to eat a bowl full of spinach. It’s not always easy to prepare a big salad and make sure it’s a balanced meal. But this dish is a simple way to get the big salad effect without all the prep time.
Through various mechanisms in the body spinach aids in cancer prevention, reduced obesity risk, reduced risk of diabetes, and better cholesterol levels. If you want a very scientific explanation, check out this article.
Tomatoes, another star of this dish, are rich in properties that help reduce risk of inflammatory bowel diseases, cancer prevention, and more!
Of course I include olive oil in this dish which is rich in omega 3 fatty acids. This will provide you with essential nutrients to help with brain function.
This dish is the total nutrient package. If you want to eat for longevity, eat this!
As we move into spring you can use any type of tomatoes that you want. As they’re in season you can get them for a great price, so use whatever kind is least expensive to you.
My taste and cooking preference is tomatoes on the vine. They’re small and you can chop them up into smaller pieces.
Bags of spinach are readily accessible at most grocery stores, and will typically run you about $3.99. You only need a few handfuls for this dish, so it’s cost effective.
I don’t recommend using frozen spinach, as it will wilt and have a soggy texture.
Garlic imparts amazing flavour into this dish. You can get a package of three for about $0.99 at the store, and this dish only uses 2-3 cloves.
Olive oil is the type I prefer to use in almost all of my cooking for the health properties. The olive oil gives a rich flavour as well to the dish. You can swap out for another oil, but the health properties will change slightly.
Follow the full recipe below in our convenient recipe card for a colourful side dish that’s sure to impress.
Fresh spinach and tomatoes are the star ingredients in this scrumptious spinach and tomato sauté recipe.
This spinach dish showcases the delightful taste and textures of sautéed spinach combined with juicy, ripe tomatoes, making it a must-try tomato recipe for any occasion.
Frequently Asked Questions
Do I need to use fresh tomatoes?
I find it tastes better with fresh tomatoes, but you can use canned diced tomatoes. Grape tomatoes and fresh cherry tomatoes have a crunchier texture because there’s more skin to them, but I think tomatoes on the vine are best!
Should I dice up the garlic?
I recommend just peeling the garlic and putting it in whole. The garlic is there to add lots of flavour, not necessarily to eat in the dish. Once you’re done cooking with it, I toss it.
What type of salt should I season with?
I sprinkle it with just a bit of sea salt at the end.
Can I add other herbs in?
You can add any herbs that you want! I prefer to use fresh ingredients in this dish, so if you want more herbs, I would chop up some fresh ones. Fresh Basil, Parsley, and Rosemary would be great additions to this recipe.
How long should I sautee for?
Keep your eye on it because the cooking process is fast!
You will cook the tomatoes and garlic for about 5 minutes, once you add in the spinach you would want it on there for less than one minute as you toss it. The spinach will continue to cook/wilt once you take it off the heat. I like to have it with a little bit of crunch still, and that happens very quickly.
Step by Step Instructions:
To start, gather your ingredients, which include fresh baby spinach, fresh tomatoes, olive oil, garlic, lemon juice, and sea salt.
Any type of tomatoes work, cherry tomatoes will add a bit of a crunch due to having more skin on them. Other types of tomatoes will cook down really well.
You can also use a package of pre washed baby spinach leaves for added convenience. If fresh tomatoes are not available, canned tomatoes can be substituted to ensure you still enjoy the delicious flavours of this dish.
I like to keep the garlic whole because it’s there just to impart flavour. Simply peel it and remove the ends.
Begin by heating oil in a large skillet over medium heat. I recommend using olive oil for its rich flavour and numerous health benefits.
Once the oil is hot (about 1 minute), add the garlic and sauté for about 30 seconds, or until fragrant. Be careful not to overcook the garlic, as it can quickly become bitter.
Aadd the fresh tomatoes to the skillet. If using canned tomatoes, be sure to drain any excess liquid before adding them to the pan. Cook the tomatoes in the olive oil and garlic for about 2 minutes, or until the tomatoes begin to feel soft.
Next, add the fresh spinach to the skillet, stirring gently to ensure even cooking. As the spinach cooks, you’ll notice it wilts down and reduces in size.
For those using a package of prewashed baby spinach leaves, simply follow the same steps, being mindful of the reduced cooking time due to the smaller size of the leaves.
Cooking the spinach will take less than 1 minute so stir quickly, and when you notice the leaves beginning to wilt and shrink, remove from the heat instantly. Continue stirring.
To finish off your spinach dish, season it with a pinch of sea salt and a generous squeeze of lemon juice. The lemon juice adds a bright and tangy note that enhances the flavours of the sautéed spinach and tomatoes, while the sea salt balances and elevates the taste.
If you want another ingredient to finish it off, you can grate some fresh parmesan cheese on top for a rich delicious flavor!
Serve this delectable spinach and tomato sauté as a colorful side dish or even as a main course for a light, nutritious, and satisfying meal.
The enticing combination of fresh spinach and fresh tomatoes, sautéed and seasoned to perfection, makes this dish a delightful addition to any menu.
If you want more great recipes to reduce your chronic disease risk, check them out here!
Spinach and Tomato Saute
- 1 Frying Pan
- 2 Tbsp Olive Oil
- 4 Cups Spinach
- 2 Cups Diced Tomatoes
- 3 Cloves Garlic
- If using fresh tomatoes, chop them up into bite sized pieces. The smaller you chop them, the faster they will cook.
- Take the stems off of the spinach (preference).
- Take 3 cloves of garlic and peel the skin/outside layer off.
- Heat the olive oil in your frying pan on medium heat.
- Once the oil is warm to hot, add in the cloves of garlic and cook for 1 minute to allow the flavours to come out.
- Add in the diced tomatoes and stir for about 2-3 minutes.
- Add in the spinach and toss frequently for about 1-2 minutes. You will want to remove from the heat before it starts to shrink in size too much. The spinach will continue to cook even after removed from the heat.
- Scoop the tomato and spinach saute into your serving dish, and remove the cloves of garlic before serving.
- You can top with fresh grated parmesan cheese for extra rich flavours!