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Rolling Sauce

Roasted Cherry Tomato Avocado Toast

Twenty minutes in the oven turns cherry tomatoes jammy and caramelized. Pile them on avocado toast and it becomes a proper meal
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Roasted Tomatoes
  • - ⅔ cup cherry tomatoes
  • - 1 garlic clove minced
  • - 1 tbsp extra-virgin olive oil
  • - ¼ tsp red pepper flakes
  • - salt and black pepper to taste
Toast
  • - 1 slice thick-cut sourdough bread
Avocado Base
  • - ½ ripe Hass avocado
  • - 1 tsp fresh lemon juice
  • - pinch of salt
Finish
  • - fresh flat-leaf parsley roughly chopped (optional)
  • - drizzle of olive oil

Method
 

  1. Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, garlic, red pepper flakes, salt, and pepper on a small baking sheet.
  2. Roast for 18–20 minutes, until skins blister and begin to split. Scrape up any caramelized juices from the pan.
  3. Toast the bread until golden.
  4. Mash avocado with lemon juice and salt. Spread on toast.
  5. Spoon the roasted tomatoes and all their juices over the avocado. Top with fresh parsley and a small drizzle of olive oil.

Notes

  • Storage: Roasted tomatoes keep refrigerated for up to 4 days — great for
    meal prep. Toast and assemble fresh each time.
  • Make ahead: Roast a full batch of tomatoes and reheat gently before serving.
  • Swap: Add crumbled goat cheese or feta on top for a richer version.