Low FODMAP Tomatoes Provencal
Way back in the 1970s when I got my copy of Mastering The Art of French Cooking there were certain recipes that I worked my way through first and Tomatoes Provencal was one of them.
They go so well with roasted meats and my Mom had made them for me as child, so there was a nostalgia factor; I wanted to know how to make them myself.
You know, to have them in my repertoire. I am thrilled to report that our Low FODMAP Tomatoes Provencal are easy to make and just as luscious as the original. Just use good bread and good olive oil.
Tomatoes & FODMAPs
Tomatoes are one of those ingredients that might be confusing to some.
When you view the Vegetables on the Monash app and look at “tomatoes” there are 3 entries:
– Cherry tomatoes are low FODMAP at 5 cherry tomatoes (75 g)
– “Common” or regular round beefsteak tomatoes have no detected FODMAPs in servings of 1 small tomato (119 g)
– Roma or plum tomatoes are Low FODMAP/Green Light at 1 small tomato (75 g).
We are using small round common tomatoes here, so this is an easy dish to make low FODMAP.
You need fluffy, fresh breadcrumbs for this dish and when I was working on our Low FODMAP Tuna Noodle Casserole I stumbled on the fact that Udi’s Hot Dog Buns make fabulous fresh breadcrumbs!
Any which way, you can make breadcrumbs using your choice of fresh low FODMAP bread.
Here they are below before they went into the oven.
Try these with our Roast Leg of Lamb, our Easy Roast Beef or even a weeknight Roast Chicken.
Low FODMAP Tomatoes Provencal
These Low FODMAP Tomatoes Provencal are just like the original that we learned to make from Julia Child.
- 8 small round tomatoes, about 3 to 3 ½ pounds/1.4 to 1.6 kg
- 1/2 cup (22 g) fresh breadcrumbs
- 1/4 cup (8 g) finely chopped fresh flat leaf parsley and/or a mixture of fresh basil
- 3 tablespoons finely minced scallions, green parts only
- 2 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent
- Kosher salt
- Freshly ground black pepper
Position rack in upper position in oven. Preheat oven to 400°F/200°C. Coat the inside of a 2-quart (2 L) casserole dish with nonstick spray; set aside.
Halve the tomatoes crosswise and gently squeeze over the sink to dislodge most of the gelatinous part and seeds; some will remain and this is fine. Set them cut side up in the dish.
Stir together the breadcrumbs, parsley (and/or basil), scallions and oil in a small bowl until combined. Season with salt and pepper. Use your fingers to pack the mixture into the tomato halves.
Roast for 10 to 15 minutes or until tomatoes are cooked and topping is browned and crispy. We love these with lamb, but they go well with any roast meat or poultry.
- This dish entirely depends on the quality of the tomatoes that you use. They should taste fabulous raw.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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