Eosinophilic Esophagitis Friendly Gluten Free Roasted Tomatoes
Total time1 hr
Prep time10 min
Cook time50 min
4.6(22)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lb roma tomatoes (about 8–10), halved lengthwise
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp granulated sugar
- 4 sprigs fresh thyme
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
Arrange the tomato halves cut-side up in a single layer on the prepared baking sheet. Drizzle with the olive oil, then scatter the sliced garlic over and around the tomatoes. Sprinkle evenly with the salt, pepper, and sugar, then lay the thyme sprigs across the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!