1 can (28 0z.) Organic Fire Roasted Tomatoes (I used Muir Glen organic)
3-4 cups water
2-3 glugs extra virgin olive oil
5-7 Sun dried tomatoes, chopped.
2 small Shallots finely chopped
1 medium garlic clove thinly sliced
½ teaspoon dry basil
1 pinch dry thyme
1 large bay leaf
½ teaspoon celery salt
1-1/2 teaspoons sea salt
½ teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
Toppings:
6-8 hand fulls of spinach
1 shallot
Extra virgin olive oil to saute
Salt and black pepper to taste.
Fresh Mozzarella Ciliegine
(if you can not find the Ciliegine, you can cut the mozzarella into small cubes)