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100g sea salt flakes

4 - 6 plum tomato, halved

8 slices Iberico ham or prosciutto

handful black olive, Spanish or Kalamata

handful small-leaved flat-leaf parsley

olive oil, to serve



Heat oven to 140C/fan 120C/gas 1. Make a thick layer of salt on a baking tray, top with the tomatoes, cut-side up, then slowly roast for 3 hrs until they are semi-dried.

Remove from the salt and, if keeping for longer than a day, store in a sterilized jar completely submerged in olive oil.

To serve, arrange two slices of ham on each serving plate. Toss the tomatoes, olives and parsley in a little oil, then arrange in the center.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Slow-roast tomatoes with Iberico ham