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Roasted 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 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
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.
Typical values per serving:
1 of your 5 a day; source of vitamin E.
This recipe was first published in May 2020.