Roasting tomatoes really brings out their rich sweetness. Add a few herbs and a little bleu cheese and moderately boring plum tomatoes become culinary bombshells of flavor. Since tomatoes and bleu cheese are both naturally low in FODMAPs, it’s also a win-win for FODMAPers.
These tomatoes make a great appetizer, are a wonderful topper for sandwiches or burgers, and work well as a side dish. I like to fix a bunch and store them in the refrigerator for a few days to use as part of breakfast or lunch, as they’re just as good cold as they are hot.
If you can’t do bleu cheese, try adding some asiago or gruyer a few minutes before taking them from the oven. With my MCAS, I had to give up the stinky cheeses because I react too much to mold, but there are many strong, well-aged cheeses that will do nicely in this recipe.
Roasted Tomatoes w/ Bleu Cheese
- 10-12 Roma Tomatoes
- 4 tablespoons olive oil
- 1 ½ teaspoons fresh ground pepper
- ¾ teaspoon kosher salt
- ½ teaspoon dried rosemary
- 4 ounces crumbled bleu cheese
Cut tomatoes in half lengthwise and remove any seeds. Place tomatoes cut side down on a tray and allow to drain for 15 minutes.
Place over rack in lowest position. Preheat oven to 375 degrees. In a large bowl, combine oil and spices. Add tomatoes and toss to coat. Arrange tomatoes on a cookie sheet cut side up, side by side. Bake on lowest rack 30-40 minutes, until tomatoes are soft and browned on the edges.
Transfer to a platter and top with bleu cheese before serving.
Prep time: 20 mins
Cook time: 40 mins