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    Roasted tomato & avocado toast

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    Roasted tomato & avocado toast

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 25 minutes

    Serves: 4

    Ingredients

    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 sourdough bread (such as No.1 Triple Malt Sourdough With Seeds)
    2 tsp goat’s butter (or dairy butter)
    2 small ripe avocados
    1 small lemon, juice
    Avocado oil (or olive oil), for drizzling
    Chopped chives, to garnish

    Method

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

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

    3 Chargrill the bread on a griddle pan, or toast under the grill, then spread with the butter.

    4. Remove the skin and stones from the avocados, then mash the flesh roughly with the lemon juice, a pinch of paprika and some seasoning. Divide between the toasts, then top with the warm tomatoes. Garnish with extra paprika, a drizzle of oil and some chives before serving.
     

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