Roasted tomato & avocado toast

2. Toss the tomatoes with the saffron oil, paprika, sugar and vinegar. Place in a roasting tray, cut-side up and in a single layer. Bake for 1 hour or until caramelised and sticky. Remove from the oven and keep warm.

Ingreadient

6-8 plum tomatoes
1½ tbsp rapeseed oil
½ tsp saffron strands
½ tsp sweet smoked paprika, plus extra for the avocados and garnish
1 tsp light brown soft sugar
1 tsp red wine vinegar
4 slices sourdough bread (such as No.1 Triple Malt Sourdough With Seeds)
2 tsp goat’s butter (or dairy butter)
2 small ripe avocados
1 small lemon, juice
Avocado oil (or olive oil), for dri

Step by step

1. 1. Preheat the oven to 170°C, gas mark 3. Slice the tomatoes in half lengthways. Warm the oil in a small pan over a low heat, add the saffron, then remove from the heat. Set aside for 5 minutes.
2. 2. Toss the tomatoes with the saffron oil, paprika, sugar and vinegar. Place in a roasting tray, cut-side up and in a single layer. Bake for 1 hour or until caramelised and sticky. Remove from the oven and keep warm.
3. 3 Chargrill the bread on a griddle pan, or toast under the grill, then spread with the butter.
4. 4. Remove the skin and stones from the avocados, then mash the flesh roughly with the lemon juice, a pinch of paprika and some seasoning. Divide between the toasts, then top with the warm tomatoes. Garnish with extra paprika, a drizzle of oil and some chives before serving.