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.
Notes:
Tips
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 64Calories 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.