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    Roast tomato & avocado toast

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    Roast tomato & avocado toast

    • Preparation time: 10 minutes, plus steeping
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 20 minutes, plus steeping

    Serves: 4


    6–8 plum tomatoes
    1½ tbsp rapeseed oil
    ½ tsp saffron strands
    ½ tsp sweet smoked paprika, plus extra for the avocados and garnish
    1 tsp light brown soft sugar
    1 tsp red wine vinegar
    4 slices Waitrose 3 Malts Sourdough with Mixed Seeds
    2 tsp goat's butter or essential Waitrose Dairy Butter
    2 small ripe avocados
    Juice 1 small lemon
    Avocado oil, for drizzling (optional)
    Chopped chives, to garnish (optional)


    1 Preheat the oven to 170°C, gas mark 3. Slice the tomatoes in half lengthways. Warm the rapeseed oil in a small pan over a low heat, then add the saffron and remove from the heat. Leave to steep for 5 minutes. 

    2 Toss the tomatoes in the saffron oil with the paprika, brown sugar and vinegar. Place in a roasting tray cut-side up in a single layer and bake for 1 hour, until caramelised and sticky. Remove from the oven and keep warm. 

    3 Chargrill the bread on a griddle pan, then spread sparingly with the butter. 

    4 Remove the skins and stones from the avocados and mash the flesh roughly in a bowl with the lemon juice, a pinch of smoked paprika, sea salt and freshly ground black pepper, to taste. Divide the avocado between the toasts and top with the tomatoes. Drizzle with a little avocado oil and sprinkle with chives and extra paprika, if using, before serving.

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