Roasting is one of my favorite ways to cook veggies, as I mentioned in my post about roasted asparagus. Tomatoes are another reason why. Slow roasting concentrates their flavors, making even so-so tomatoes wonderfully delicious and tender…similar to how a slow-cooker can turn a tough cut of meat into a tender and juicy dish. If garden-fresh tomatoes aren’t in season but you need a fix, this is a perfect way to prepare them to get maximum flavor from a less-than-flavorful store bought tomato!
The flavors of roasted vegetables are deep and rich. The tomatoes come out juicy and soft and the garlic will spread right into the toast.
Slow-Roasted Tomato & Avocado Toast
- 4 medium tomatoes, halved
- 8 cloves garlic, unpeeled
- 2-3 Tbsp olive or avocado oil
- dried Italian seasoning (or 2 sprigs fresh herbs)
- freshly ground sea salt & black pepper
- 2 avocados
- 1-2 tsp lime juice
- 8 toasted french bread slices
- balsamic reduction*
- Preheat oven to 300 degrees. Place the garlic cloves and tomatoes, cut-side up, in a baking dish. Drizzle with oil and sprinkle with Italian seasoning, salt & pepper.
- Roast for about 1 hour & 45 minutes (up to two hours). Tomatoes should be slightly reduced in size and skins should be puckered.
- Check the garlic after about 1 hour 15 minutes. They might be done before the tomatoes. Remove if done, continue roasting if not.
- Tomatoes can be served right away, or refrigerated for up to 5 days in an airtight container.
- To assemble the toast, begin by toasting 8 slices of french bread.
- Peel and pit the avocado and mash with lime juice.
- Remove the peel from a clove of roasted garlic and spread it over a slice of toast. Spread avocado mixture over the garlic. Top the avocado with a roasted tomato, and drizzle with balsamic reduction.
*To reduce balsamic vinegar, add 1 cup to a saucepan over medium heat. Stir frequently for about 10 minutes, or until balsamic is reduced to desired consistency. It will thicken as it cools, so remove it from the heat before it looks completely done.
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