Traditional recipes

Avocado & slow-roasted tomatoes on toast

Avocado & slow-roasted tomatoes on toast

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Avocado & slow-roasted tomatoes on toast

Serves 4

Cooks In2 hours 10 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 394 20%

  • Fat 35g 50%

  • Saturates 9.9g 50%

  • Sugars 3.2g 4%

  • Protein 9.2g 18%

  • Carbs 10.7g 4%

Of an adult's reference intake


  • 4 plum or 12 cherry tomatoes
  • olive oil
  • 1 bunch of fresh basil
  • 1 lemon
  • 3 ripe avocados
  • 4 slices of sourdough bread
  • 150 g feta cheese
  • 4 handfuls of rocket

Recipe From

Jamie Magazine

By Anna Jones


  1. You can do this part the night before. Preheat the oven to 150ºC/gas 1. Halve and place the tomatoes cut-side up on a baking tray, season generously and drizzle with oil.
  2. Roast slowly for 1½–2 hours, or until they are sticky and dried out. You can make batches of these and keep them in the fridge as they’re good with pasta, salads, grilled meat – almost everything.
  3. When you’re ready for breakfast, pick the basil leaves, then pound in a pestle and mortar with a pinch of sea salt until you have a paste. Pour in a good splash of oil and squeeze in the juice of ½ lemon.
  4. Halve your avocados and scoop out the flesh. Place in a bowl, squeeze in the other lemon half and season with salt and pepper. Gently mash with a fork to bring it all together.
  5. Toast the bread, then divide between 4 plates and generously spread on the avocado and top with the tomatoes.
  6. Top each serve with crumbled feta, a handful of rocket and a drizzle of basil oil.

Watch the video: Avocado tomato roasted bread, bio healthy, #creativekitchen (October 2022).