Tortelloni, spinach and tahini

Cut the cherry tomatoes in half and place them in a baking dish, cut side up (I used a baking dish that has an induction base). Sprinkle salt over the tomatoes, some ground black pepper and oil. Allow the tomatoes to cook in the oven on low heat, 120 C, for an hour.
The tomatoes will turn sweet and become incredibly delicious!

Tortelloni & Tahini sauce

You will need:
250 g tortelloni
150 g spinach
200 g cherry tomatoes
Thyme twigs
garlic
oil
salt and pepper
a handful of whole almonds
pine nuts

Start by toasting first the almonds and then the pine nuts in a pan, transfer to a cutting board, allow to cool, then cut smaller with a knife.

Tahini sauce:
1 1/2 dl water
1 1/2 tsp. 1 tablespoon of tahini
3 tbsp lemon juice
1 clove of garlic
a handful of mint leaves
handful of parsley
handful of dill
handful of basil
salt
pepper from the mill

Put water, fresh herbs, garlic, tahini, lemon juice, oil, salt and pepper in a blender.
Blend and taste.

Cook tortelloni in boiling, salted water according to package instructions.
Remove a teaspoon of the cooking water, lift the tortelloni out of the water with a slotted spoon and place them in a baking dish on top of the warm tomatoes. Put the spinach in the same water you used to cook the tortelloni and cook for a minute. Remove the spinach to the baking dish, pour the tahini sauce over the spinach and stir. Add a small amount of cooking water if needed. You can still warm the casserole on the stove for a while.
Place almonds and pine nuts on top of the finished dish, serve immediately.