Low FODMAP Tomatoes Provencal

These Low FODMAP Tomatoes Provencal are just like the original that we learned to make from Julia Child.

Course: Side Dish

Cuisine: French

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Makes: 8 servings

Calories: 64 kcal

Author: Dédé Wilson

8 small round tomatoes, about 3 to 3 1/2 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.

Nutrition Facts

Low FODMAP Tomatoes Provencal

Amount Per Serving

Calories 64 Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.