Tomatoes. Low FODMAP (easier on the digestion) and speed food on the Slimming World plan. What's not to like? I personally love tomatoes, even served simply sliced and sprinkled with salt. However, to switch things up a little, these tangy tomatoes are super tasty and make a wonderful accompaniment to many meals. In particular, they would work well with Hassleback Potatoes and Loaded Potato Skins.
You will need:
Cherry or plum tomatoes
Fresh or dried herbs: Oregano & Basil
Spray an ovenproof dish with plenty of Frylight. At this point, include a few sprays of the garlic spray. In addition, if desired, add a few sprays of the chilli Frylight for a hint of heat.
Slice the tomatoes in half and arrange them evenly across the base of the dish. Give the tomatoes a further spray with the Frylight (and a little extra garlic and/or chilli if you fancy) and then sprinkle with salt, pepper, basil and oregano.
Pre-heat the oven to 160C-170C. Put the dish into the oven (or air fryer), and cook for 25 minutes. Give the tomatoes a gentle stir and pop them back into the oven for a further 25 minutes.
This recipe can be adapted to achieve an even slower roasted tomato and, as a result, more intense flavour. Simply roast the tomatoes at 150C and leave in the oven for at least 90 minutes.
These tomatoes are fantastic served alone, on wholemeal toast (Healthy Extra B choice), as an accompaniment to a main meal or as a salad with rocket leaves and mozzarella (Healthy Extra A choice).