650g tomatoes

leaves from 2 large sprigs thyme

1 tbsp olive oil

2 tbsp maple syrup

2 tbsp balsamic vinegar

1 tsp wholegrain mustard


Heat oven to 200C/fan 180C/gas 6. Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray.

Scatter over thyme leaves. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool.

Can be roasted and chilled up to 3 days ahead. Bring to room temperature before serving.

To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish.

Whisk together the maple, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Maple & thyme tomatoes
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