Avocado Toast with Roasted Tomato Jam

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Avocado toast is an absolute favorite of mine, and it’s packed with nutrients and healthy fats. I love experimenting with ways to up the ante, like topping with an over-easy egg for breakfast or with thinly sliced radishes for a crunchier midday snack. This tart jam is a great addition, and the perfect use for those extra tomatoes in your kitchen that are starting to soften or bruise. I adore the rich, roasted flavor that naturally comes out in the tomatoes, but feel free to add a bit of honey or cinnamon to this recipe for a sweet or more seasonal flavor!

Further Food Nutritionist Commentary:

My mouth is watering! Avocado toast is extremely versatile and I love how you offered both sweet and savory ideas to jazz up this dish. The tomato jam is so simple and beaming in antioxidants such as lycopene but it gets even better! As the tomatoes are sizzling in the oven for an hour, the lycopene becomes more readily available for the body to use. The avocados add fats that are heart healthy and filling. What a wonderful and creative way to start or finish your day!

By Nicole Hallissey, RD, CDN
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Avocado Toast with Roasted Tomato Jam

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes-1 hour
  • Servings: 4

Ingredients

Tomato Jam:

4 vine tomatoes (or as many as you’d like, quartered)

1 tablespoon extra-virgin olive oil

⅛ teaspoon ground pepper

sea salt (to taste)

Optional: Substitute tomato jam with sun-dried tomatoes to cut cooking time to 2 minutes and prep time to 3 minutes

Avocado Toast:

1 ripe avocado

juice of 1/2 lemon

sea salt (to taste)

1 teaspoon red pepper flakes

1 tablespoon extra virgin olive oil

4 pieces thinly sliced multi-grain toast (use thin cracker crisps for a lighter snack option)

Instructions

Tomato Jam:

  1. Preheat the oven to 375 degrees F.
  2. Toss the tomatoes in olive oil, sea salt, and pepper to taste.
  3. Place tomatoes on a small baking sheet, uncovered, in the oven and let cook for at least one hour. The tomato juices should simmer actively.
  4. Check every 20 minutes, and spoon juices over the tomatoes. Continue until you have the consistency you prefer (I like a chunky, dark roast flavor, which was about two hours total).
  5. Remove the jam from the oven and gently mash with the back of a fork to create a chunky but even texture. Let sit to cool.
  6. I eat this jam fresh, so I simply put it into jars and keep it in the fridge.

 

Avocado Toast:

  1. Mash avocado with a fork, keeping the texture slightly chunky.
  2. Add the lemon juice and sea salt, to taste.
  3. Spread mixture onto toast or crisps.
  4. Garnish with some extra red pepper flakes, a drizzle of olive oil, and a dollop of tomato jam. Serve immediately.
Tomato Jam: Preheat the oven to 375 degrees F. Toss the tomatoes in olive oil, sea salt, and pepper to taste. Place tomatoes on a small baking sheet, uncovered, in the oven and let cook for at least one hour. The tomato juices should simmer actively. Check every 20 minutes, and spoon juices over the tomatoes. Continue until you have the consistency you prefer (I like a chunky, dark roast flavor, which was about two hours total). Remove the jam from the oven and gently mash with the back of a fork to create a chunky but even texture. Let sit to cool. I eat this jam fresh, so I simply put it into jars and keep it in the fridge.   Avocado Toast: Mash avocado with a fork, keeping the texture slightly chunky. Add the lemon juice and sea salt, to taste. Spread mixture onto toast or crisps. Garnish with some extra red pepper flakes, a drizzle of olive oil, and a dollop of tomato jam. Serve immediately.

Nutrition Information

Per Serving:  Calories: 268; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 225mg; Potassium: 657mg; Carbohydrate: 28g; Fiber: 5g; Sugar: 3g; Protein: 5g

Nutrition Bonus:  Vit C: 56%; Vit A: 13%; Iron: 5%

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