Don’t be put off by the “medium sugar effect” part of the title, baked balsamic tomatoes are so nutritious. However, I would advise you not to eat this dish during the first 2 weeks of a sugar-free diet. After all, we do not want to trigger any sugar cravings.
Everybody is different, and while some people can eat tomatoes without feeling cravings afterwards. For others, it can bring back the dreaded feelings we are trying to avoid if we are diabetic, or trying to lose weight through sugar reduction. You must be self-aware and monitor how you feel after each meal. Keeping a food diary can help!
If you feel like you have sweet cravings after certain vegetables, be sure to avoid them in future.
Some vegetables to be cautious of:
- Sweet Potato
- Sweetcorn (just don’t eat it full stop!)
On the other side of the coin, eating pickled and fermented vegetables can be a great way to actually keep your sweet cravings at bay.
I love pickled onions, Korean Kimchee, and Sourkreut for this very reason. They are all lifesavers when embarking on a low sugar diet.
Now back to the recipe… the baked balsamic tomatoes compliment my Italian scrambled eggs perfectly. Go try them out now!
Baked Balsamic Tomatoes
- 4 cups mixed tomatoes (or 1 cup per person)
- 2 tbsp good quality balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp good quality sea salt
- 1 small handful basil leaves
- Pre-heat oven to 230C / 440F
- Lay tomatoes on a baking tray
- Pour over the balsamic vinegar and olive oil
- Grind sea salt on top and add the basil leaves
- Cook in the oven for 12 minutes until
- Serve up with some scrambled egg for the ultimate Italian breakfast
Baked balsamic tomatoes make the perfect breakfast when paired with eggs. But, why not try them on top of a sizzling steak, with some roast chicken, or even on top of a salad. Not only do they taste great, but they also look so pretty too.
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