Ingredients


6 large ripe tomatoes

50g fresh basil

25g toasted pine nuts

1 tbsp garlic infused oil

100ml olive oil

25g freshly grated parmesan














Method


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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background
Recipes
Recipes Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Low FODMAP Recipe and Gluten Free Recipe - Roast tomatoes with pesto