Avocado & slow-roasted tomatoes on toast

  • 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

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.

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