Jamie Oliver

Avocado & slow-roasted tomatoes on toast

Avocado & slow-roasted tomatoes on toast

Serves 4
Cooks In2H 10M
DifficultySuper easy
Nutrition per serving
  • Calories
    394
    20%
  • Fat
    35g
    50%
  • Saturates
    9.9g
    50%
  • Protein
    9.2g
    20%
  • Carbs
    10.7g
    4%
  • Sugars
    3.2g
    4%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones

Find out what's in our latest issue

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Ingredients

  • 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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  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.

Tip

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Nutrition per serving
  • Calories
    394
    20%
  • Fat
    35g
    50%
  • Saturates
    9.9g
    50%
  • Protein
    9.2g
    20%
  • Carbs
    10.7g
    4%
  • Sugars
    3.2g
    4%

Of an adult's reference intake