Does balsamic vinegar go bad?

If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard. The shelf life of balsamic vinegar should be between 3-5 years .

Can we add tomatoes to spinach?

Spinach [palak] being is high in nutrients like folate, iron magnesium when combined with tomato being the major dietary source of antioxidant lycopene which has been linked to many health benefits including reduced risk of heart disease and cancer.

Does balsamic vinegar need to be refrigerated once opened?

If you're using balsamic vinegar primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard. The shelf life of balsamic vinegar should be between 3-5 years.

Should I refrigerate balsamic vinegar?

Preserving Balsamic Vinegar of Modena It is good to keep bottles away from heat sources and to avoid excessive temperature changes. It is essential not to store vinegar in the refrigerator, but simply at room temperature.

Why not mix spinach and tomatoes?

1. Spinach with Tomato: This combination can cause kidney stones, as both are rich in oxalate and hence can result in formation of calcium oxalate stones . 2. Milk/curd with Brinjal: A potentially harmful combination, in regards to the digestive process.

What not to mix with spinach?

BAD COMBO #2: Spinach and Dairy Products If you're on a vegetarian diet or are a menopausal woman or just want to make sure you're absorbing calcium well, you'll want to avoid mixing dairy with oxalate-dense foods like spinach, beets, collards, leeks and parsley.

What happens if we cook spinach and tomato together?

Our body synthesises 90% of oxalates and the other 10% comes from our diet. Though the spinach and tomatoes combination doesn't induce the formation of kidney stones directly , these oxalate rich vegetables together with calcium form calcium oxalate crystals or stones.

How to tell if balsamic vinegar has gone bad?

If the vinegar tastes flat, sour, or has a strange aftertaste , it may have gone bad. Texture: Balsamic vinegar should be a thick and luscious texture. If your balsamic seems watery or thin, it is very likely expired.

How long will balsamic vinegar last after opening?

Assuming you use and cap your bottle regularly, one can expect the Balsamic Vinegar to last for 12-18 months after opening. Towards the tail end of that range, you may begin to notice the flavor is more subtle.

How can you tell if balsamic vinegar is good?

Good quality balsamic vinegar will have its ingredients listed as “Grape must, tradizionale' . This means that it has been aged for at least 12 years, and the vinegar will thick and sweet.

How do you know when vinegar goes bad?

All vinegar bottles will have a "best by" date printed on them , but don't get too hung up on it—since vinegar doesn't technically expire, these dates are simply a clue of when to expect peak freshness. For most situations, you can keep a bottle of vinegar on hand for two to three years without cause for concern.

Balsamic Tomatoes and Spinach | Slimming Eats Recipes (2024)

Jump to Recipe

Balsamic Tomatoes and Spinach - tangy sweetbalsamic tomatoes with onion and spinach for a perfect side for breakfast, lunch or dinner.

Balsamic Tomatoes and Spinach | Slimming Eats Recipes (1)

Tangy Balsamic Tomatoes and Spinach

Sometimes breakfast's can be hard to work in some healthy vegetables, you want something that is going to compliment whatever it is you are having.

Breakfast for me is usually eggs or sausage or a similar good source of protein. So this Balsamic Tomatoes and Spinach goes really well with either.

Tomatoes and Balsamic vinegar (a good quality one of course) are like the perfect combo, throw in some onion and fresh spinach and you really do have the perfect side that will go with a variety of proteins, from eggs to sausage, even steak and burgers.

Canned or Fresh Tomatoes?

Canned tomatoes, definitely have their place in recipes and they are super handy and a convenient ingredient in your storecupboard or pantry.

That aside, canned tomatoes really do not belong in this recipe for Balsamic Tomatoes and Spinach. Fresh tomatoes are a must.

Trust me when I say you won't get the same result or taste with canned tomatoes.

The same goes for the spinach, while frozen is hand for throwing into curries, smoothies and the likes, I recommend using fresh her, frozen will release a lot of water and fresh spinach is so much nicer, it doesn't take long to wilt it down either.

Balsamic Tomatoes and Spinach | Slimming Eats Recipes (2)

How to Peel Tomatoes?

Peeling tomatoes for a sauce or recipe is usually the main thing that puts people off using fresh tomatoes in the first place.

Alway seems time-consuming having to score the top, blanching and then peeling off the skin.

I rarely do any of that, instead, I use one of these handy serrated peelers. It's like a regular potatoes peeler but hasserrated teeth, so grips the skin as it peels it off. Genius!! It is great or kiwi too, or anything soft with a skin that you want to peel.

What type of fresh tomatoes?

There are lots of different varieties of fresh tomatoes out there it's hard to know which ones are best to use for sauces and recipes like these Balsamic tomatoes with Spinach.

I recommend Roma Tomatoes (Italian Plum Tomatoes), they are the meatiest type of tomato and very little seeds. So are perfect for anything where you want to make a relish, jam or sauce. Other tomatoes can contain too much liquid and seeds and are just not as good.

The Roma Tomatoes are also super easy to peel with the serrated peeler because of how firm they are.

When in season here in Canada, you can buy big boxes of these for so cheap. My Sicilian neighbour buys several boxes each year and prepares them for canning in her garage with a handy Tomato Milling machine. The kids love going over and helping lift the boxes of tomatoes out of her car and watching the process of how it's done.

How to store Balsamic Tomatoes and Spinach

Once cooked and cooled down, I add this to a lidded glass container and keep it in the fridge. It is delicious hot or cold (although I do prefer it warm).

Perfectly suitable for freezing if you want to double or triple up the batch to freeze some for another day. I just fulling defrost and warm up in a small pan or even the microwave.

If keeping in the fridge, it should last for about 4 days, although I must admit, mine is generally all gone in a couple of days.

Serving Balsamic Tomatoes and Spinach

I like it over crispy oven-baked toast (gluten-free) with some sunny side up eggs. It's a perfect start to the day.

For the oven-baked toast, place it on a baking tray lined with parchment, spray over the top with olive oil cooking spray and then bake at 200c/fan 180c/400f or gas mark 6. Bake until golden on top and then flip and let the other side brown. Takes about 8-10 minutes, but makes amazingly crunchy toast. So good!!!

The Balsamic Tomatoes are also great with these Pork Sausage Patties or Turkey Sausage Patties.

Balsamic Tomatoes and Spinach | Slimming Eats Recipes (4)

More Tomatoes Recipes

Wondering what else you can make with tomatoes? Check out these other recipes:

SAUSAGE, BALSAMIC TOMATOES AND ONION WITH ORECCHIETTE
CREAMY CHICKEN AND TOMATOES
BUTTERY LOBSTER PASTA WITH FRESH GRAPE TOMATOES
SAUSAGE, TOMATO AND SPINACH PASTA
TOMATO AND GARLIC PASTA
CREAM OF TOMATO SOUP
ROASTED AUBERGINE AND TOMATO SOUP WITH PARMESAN CROUTONS
CHICKEN QUINOA MEATBALLS IN A VEGGIE SAUCE
ROASTED BUTTERNUT SQUASH AND TOMATO RISOTTO

or head on over to myFull Recipe Indexwith over 850 delicious Slimming Eats and Weight Watchers recipes all fully searchable by meal type, ingredients, value and smart points etc

Balsamic Tomatoes and Spinach | Slimming Eats Recipes (5)

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Recipe Card

Balsamic Tomatoes and Spinach

Yield: SERVES 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

8 fresh ripe roma tomatoes, peeled and roughly chopped.
1 onion, halved and sliced
1 clove of garlic, crushed
3 handfuls of spinach, chopped
1 tbs of tomato paste
1 cup (240ml) of chicken or vegetable stock
2 tbs of balsamic vinegar (use a good quality)
cooking spray oil (I used olive oil)
salt and black pepper

Instructions

Spray a frying pan over a medium high heat with spray oil
Add the onion and garlic and fry till softened and translucent.
Add the tomatoes and cook until they start to break down into more of a sauce (approx 10 mins)
Add the tomato paste, stock and balsamic vinegar.
Bring to a boil and then simmer until it reduces down and thickens (approx 10 minutes)
Stir in the spinach till wilted
Season with salt and black pepper as needed.
Serve with your choice of sides and Enjoy!!

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