INGREDIENTS
1/2 tsp
Basil, dry
1
Bay leaf, large
1
Garlic clove, medium
1
Olive oil to sautee the spinach, extra virgin
1
Shallot
6
handfulls Spinach, fresh
5
Sun dried tomatoes
1
good pinch Thyme, dry
1 28 ounce can
Tomatoes, Organic Fire Roasted
3 cups
Water or vegetable stock
2 tsp
Balsamic vinegar
1/2 tsp
Black pepper, freshly ground
1/2 tsp
Celery salt
1
Salt and black pepper
1 1/2 tsp
Sea salt
2
glugs Olive oil, extra virgin
1
Mozzarella ciliegine, Fresh