6 large ripe tomatoes

50g fresh basil

25g toasted pine nuts

1 tbsp garlic infused oil

100ml olive oil

25g freshly grated parmesan


Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.

To make the pesto: put the basil, pine nuts and garlic infused oil in a food processor and whizz to a paste.

With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste.

Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with a crisp green salad.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Roast tomatoes with pesto