Slow Roasted Tomatoes with Avocado & Feta Recipe

Slow Roasted Tomatoes with Avocado & Feta

Slow Roasted Tomatoes with Avocado & Feta

  • 4 roma tomatoes
  • 2 cloves of garlic, skin on
  • 4 sprigs of thyme
  • 2 tsp olive oil
  • pinch of sea salt
  • 4 slices of sourdough bread
  • 1-2 ripe avocados, depending on size, halved and thinly sliced
  • ⅓ cup Danish feta, crumbled
  • extra virgin olive oil to finish
  1. Preheat the oven to 120 celsius (250 Fahrenheit) and line a roasting tray with baking paper.
  2. Halve the tomatoes and place in a bowl with the olive oil, garlic, thyme and salt and toss to combine. Place in the roasting tray, cut side facing up, and roast for 1 and a half hours, or until shrivelled and juicy.
  3. Toast the bread and squeeze the garlic out of the skins and spread on the warm toast. Top with the avocado slices, tomatoes and feta. Finish with a drizzle of olive oil.


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