2 slices gluten free bread

1 tsp chopped thyme

1 tbsp snipped chive or chopped parsley

1 tbsp garlic infused olive oil

4 large tomatoes

2 tsp wholegrain mustard

1 ball mozzarella


Heat oven to 200C/fan 180C/gas 6. Toast the gluten free bread, then remove the crusts and break it up into the food processor to make crumbs.

Add the thyme, chives or parsley, and garlic infused oil, then pulse briefly to mix.

Halve the tomatoes and put in one layer in a shallow ovenproof dish.

Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top finish with slices of mozzarella.

Bake for 15-20 mins until the topping is crunchy and lightly browned.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Herb stuffed tomatoes
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