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Roast tomato & avocado toast
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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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This recipe was first published in December 2014.
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