Ingredients


2 medium heritage tomatoes

1 tbsp low FODMAP pesto sauce - click here for recipe

4 slices gluten free bread we used gluten free ciabatta











Method


Halve the tomatoes. Thin the low FODMAP pesto sauce with a little water and brush half on the tomatoes.

Cook under a hot grill for 5-7 mins until softened. At the same time, toast the gluten free bread, then spread with the remaining pesto mix.

Top with the hot tomatoes, squashing them slightly.



Recipe adapted from: Good Food

We recommend the help  of a registered dietician
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