We don’t eat much tomatoes in our house, my little boy is a picky eater and my husband utterly dislikes tomatoes. From time to time, I picked up some gorgeous tomatoes and made a dish, ate it all by myself with great contentment.
Today I roasted a batch of tomatoes and red capsicums. I roasted the vegetables and separated them into two batches. With the first batch, I made a spicy soup with coconut milk; with the second batch, I made another spicy soup with ginger, chili and tea (recipe to follow).
According to Monash University, common tomatoes do not contain FODMAPs, perfect for a hearty FODMAP dish – eat freely and according to appetite.
Recipe is as follows :
(Serves 2 as a low FODMAP recipe)
- 500g common tomatoes, cut in quarters
- 100g red capsicum, cleaned and sliced into strips
- 1/2 cup of light coconut milk (from can)
- pinch of black pepper
- a little red chili (<5g), seed removed
- salt to taste
To roast the tomatoes and capsicum
Line a baking tray with baking paper; place the to tomato pieces, skin side down, on the baking paper; place the capsicum, skin side up, on the baking paper; bake for 45 minutes at 180c (350f); Once cooked, remove skin.
To make the soup
Blend the roasted vegetables, together with red chili, black pepper and coconut milk with a hand blender; return the puree to a small sauce pan, bring it to a slow boil; remove from heat and season with salt; it is ready to enjoy.
I put the soup through a sieve for a smoother taste (optional).