Tomatoes are full of health-promoting nutrients including minerals, vitamins C and E, β-carotene, lutein and flavonoids such as quercetin[1]. It is an excellent source of the antioxidant lycopene (the red pigment in tomatoes) and studies have shown that tomato consumption is associated with a decreased risk of certain types of cancer, including breast cancer and prostate cancer, and cardiovascular diseases[2]. Certain variants such as the San Manzano tomato and cherry tomatoes are particularly high in lycopene[3].
Nothing beats fresh sun ripened tomatoes but cooking actually increases the bioavailability of lycopene. Keep the skins on as these are full of lycopene
Red Pesto + Roasted Vegetable Penne
Courgettes, aubergine and red peppers roasted in extra virgin olive oil in rich tomato and black olive sauce with whole grain rice pasta and topped with a sundried tomato, pine nut & almond red pesto. Low FODMAP.
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One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more |
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Diversity score = 11 of your 30 weekly plant types contributing to a more diverse gut microbiome read more |
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Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. |
| vegan | |
| 1 person | 390g |
| 2 people | 780g |
| cooking | microwave / oven |
Brown Rice Pasta (20%) [Brown Rice Flour], Water, Vegetable sofrito (20%) [Tomatoes (77%), Carrots, Extra virgin olive oil (19%), Red peppers (13%), Fennel (6%), Salt, Chives], Tomato sauce (18%) [Water, Unsweetened ALMOND milk (TREE NUTS), Tomato puree (7%), Sun dried tomatoes (3%), Paprika, SOY sauce, Tapioca starch, Fennel seeds], Aubergine (8%), Roasted vegetables (7%) [Courgettes (52%), Red peppers (43%) Extra virgin olive oil (2%), Salt, Black pepper], Pine nuts (2%), Pitted kalamata olives (2%) Red peppers (2%), Extra virgin olive oil (0.8%), Parsley, Sun dried tomatoes (0.4%), Mixed herbs, ALMONDS (0.3%) (TREE NUTS), Tomato puree, Black pepper
For allergens please see ingredients in bold.
Typical Values per 100g per serving (390g) energy (kJ) 647 2522 energy (kcal) 155 603 fat (g) 7.4 29 of which saturates (g) 1 3.9 carbohydrates (g) 18 69 of which sugars 2.8 11 fibre (g) 2.2 8.7 protein (g) 2.8 11 salt (g) 0.46 1.8 vitamin A (ug) 146 569 18% of RI 70% of RI vitamin C (mcg) 20.1 78.4 25% of RI 97% of RI manganese (mcg) 0.31 1.20 16% of RI 62% of RI Sat Fat (g) 1.1 4.4 22% of RI
RI = Reference Intake
LOW SUGAR
LOW SATURATED FAT
SOURCE OF FIBRE
SOURCE OF VITAMIN A – Skin, Immunity
SOURCE OF VITAMIN C - Brain, Immunity, Skin, Bones, Energy
SOURCE OF MANGANESE – Bones
HIGH IN CHLORIDE
3 OF 5 A DAY – Diversity
Microwave
1 Person
MICROWAVE (preferred method) |800W | 8.5 mins. Remove sleeve and pierce film. Cook for 4.5 mins. Remove film and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
MICROWAVE (preferred method) |800W | 16 mins. Remove sleeve and pierce film. Cook for 10 mins. Remove film and cook for a further 6 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
1 Person: Oven 195°C / 175°C Fan / Gas mark 5
50 mins
Preheat oven Remove sleeve and pierce film Cook for 40 mins, ideally on a flat baking tray. Remove film, stir then recover & cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!
2 People: Oven 195°C / 175°C Fan / Gas mark 5
60 mins
Preheat oven Remove sleeve and pierce film Cook for 50 mins, ideally on a flat baking tray. Remove film, stir then recover & cook for a further 10 mins. Rest for 2 mins, check piping hot & enjoy!
Microwave
Oven
Contains soya, tree nuts, sulphites.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.
