This Easy Roasted Tomato Avocado Toast feels fancy but is incredibly simple. Roasting cherry tomatoes makes them sweet and jammy, perfect with creamy avocado on crusty bread. It’s a textural dream that’s ideal for breakfast or brunch.
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Why You’ll Love This Easy Roasted Tomato Avocado Toast
- Flavor explosion: Roasted tomatoes bring deep sweetness against rich avocado.
- Perfect textures: Crunchy toast, creamy avocado, and jammy tomatoes.
- Effortless elegance: Looks impressive but is simple to assemble.
- Totally customizable: Add an egg, chili flakes, or other favorite toppings.
Ingredients & Tools
- 4 slices of thick, crusty bread (sourdough is my favorite)
- 2 large, ripe avocados
- 1 pint cherry or grape tomatoes
- 2 tbsp olive oil, divided
- 1 clove garlic, peeled
- 1 tsp dried oregano or thyme
- 1/2 lemon
- To taste: flaky sea salt and freshly cracked black pepper
- Optional: red pepper flakes, fresh basil or microgreens, balsamic glaze, crumbled feta cheese
Tools: A baking sheet, parchment paper, a small bowl, a toaster or oven, and a fork for mashing.
Notes: Use sturdy, crusty bread and perfectly ripe avocados for best results.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 7 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 10 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your bread. A sturdy, crusty bread is non-negotiable. Sourdough, a thick-cut multigrain, or a rustic country loaf are all fantastic. You need something that can hold up to the juicy tomatoes and creamy avocado without becoming a sad, soggy mess.
- The avocado ripeness test. A perfectly ripe avocado is key. It should feel firm but yield to gentle pressure, like the palm of your hand. If it’s rock hard, it’s not ready. If it feels mushy, it’s past its prime. A little goes a long way here.
- Don’t crowd the tomatoes. When roasting, make sure your tomatoes are in a single layer with a little space between them. This allows the steam to escape and lets them caramelize and blister instead of just steaming. That’s where the big flavor comes from.
- Season in layers. Don’t wait until the end to add all your seasoning. A little salt and pepper on the tomatoes before they roast, another sprinkle on the avocado as you mash it, and a final flourish on top creates a much more balanced and delicious final product.
How to Make Easy Roasted Tomato Avocado Toast
Step 1: First, let’s get those tomatoes roasting. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Toss the whole cherry tomatoes with one tablespoon of the olive oil, the dried oregano, and a good pinch of salt and pepper. You’ll want to make sure they’re all nicely coated. Spread them out in a single layer on the baking sheet—this is crucial for getting them nicely blistered and not steamed.
Step 2: Pop the baking sheet into the preheated oven and roast for 15-20 minutes. You’re looking for the tomatoes to start wrinkling, collapsing a bit, and developing some dark, caramelized spots. They should look juicy and jammy when they’re done. The aroma in your kitchen will be absolutely incredible. While they’re roasting, you can get everything else ready.
Step 3: While the tomatoes are doing their thing, it’s time to prepare your bread. You can toast it in a toaster, or for an extra layer of flavor, brush the bread slices lightly with a bit of the remaining olive oil and toast them in the oven for the last 5-7 minutes of the tomatoes’ cooking time. This gives the bread a fantastic crunch and a richer taste.
Step 4: Now for the avocado. Cut your ripe avocados in half, remove the pit, and scoop the flesh into a small bowl. Add a generous squeeze of fresh lemon juice—this not only adds a bright zing but also helps keep the avocado from turning brown too quickly. Mash it with a fork to your desired consistency; I like it a bit chunky for texture.
Step 5: Here’s a pro move: take your peeled garlic clove and, while the toast is still hot from the oven, rub the cut side of the garlic vigorously over the rough surface of the bread. The heat will soften the garlic and release its oils, creating a subtle, fragrant garlic bread base that’s just… *chef’s kiss*.
Step 6: Time to assemble your masterpiece! Divide the mashed avocado evenly among the four slices of toast, spreading it right to the edges. You’ll notice how the creamy green looks so vibrant against the golden toast. Top generously with the warm, roasted tomatoes, letting any of their accumulated juices drizzle over everything.
Step 7: The final flourish is all about the details. Finish your toasts with a final pinch of flaky sea salt, a crack of black pepper, and any other toppings you love. A drizzle of balsamic glaze adds a sweet-tart note, red pepper flakes bring the heat, and some fresh basil leaves add a pop of color and freshness. Serve immediately while the toast is still crisp and the tomatoes are warm.
Storage & Freshness Guide
- Fridge: Store components separately; roasted tomatoes keep 5 days, avocado mash is best fresh.
- Freezer: Roasted tomatoes freeze well for up to 3 months; toast and avocado don’t freeze well.
- Reviving: Reheat tomatoes in a skillet or oven; re-crisp toast before assembling.
Serving Suggestions
Complementary Dishes
- A simple side salad — A handful of arugula with a light lemon vinaigrette cuts through the richness of the avocado and adds a fresh, peppery crunch that complements the toast beautifully.
- Soft-scrambled eggs — For a more substantial breakfast or brunch, add a side of creamy, softly scrambled eggs. The silkiness of the eggs pairs wonderfully with the other textures on the plate.
- Crispy prosciutto or bacon — A few slices of crispy, salty meat on the side add a savory, umami punch that takes this from a light bite to a truly satisfying meal.
Drinks
- A freshly squeezed grapefruit juice — Its bright, bitter-sweet acidity is a fantastic palate cleanser that contrasts nicely with the creamy, rich flavors of the toast.
- A dry cappuccino or flat white — The bitter notes of a good espresso and the frothy milk create a classic, comforting pairing that feels just right for a leisurely morning.
- Iced green tea with mint — For a lighter, more refreshing option, this is clean, crisp, and doesn’t overpower the delicate flavors of the dish.
Something Sweet
- Mixed berry parfait — A few layers of Greek yogurt, fresh berries, and a sprinkle of low-carb granola provides a sweet, creamy, and tangy finish that feels light and satisfying.
- A square of dark chocolate — Sometimes, all you need is one perfect piece of high-quality dark chocolate (85% cacao is ideal) to round off the meal with a sophisticated, bittersweet note.
- Chia seed pudding — Make it the night before with coconut milk and vanilla; it’s a cool, creamy, and subtly sweet dessert that feels indulgent but is actually quite light.
Top Mistakes to Avoid
- Mistake: Using soft, flimsy bread. This is the foundation of your dish, and a weak foundation leads to a soggy, collapsed mess. Always opt for a sturdy, crusty loaf that can stand up to the toppings.
- Mistake: Skipping the lemon juice in the avocado. I’ve messed this up before too, and you end up with sad, brown avocado in minutes. The acid in the lemon juice is crucial for keeping that beautiful bright green color and adding a necessary zing.
- Mistake: Overcrowding the tomato pan. If the tomatoes are piled on top of each other, they’ll steam and become watery instead of roasting and caramelizing. That concentrated, jammy flavor is the star of the show, so give them space!
- Mistake: Assembling too far in advance. This is a dish meant to be eaten immediately. If you let it sit, the toast will lose its crunch and become soggy from the avocado and tomato juices. Assemble just before serving.
Expert Tips
- Tip: Make a big batch of roasted tomatoes. They keep wonderfully in the fridge for up to 5 days. Having a container on hand means you can whip up this toast, or add them to salads and eggs, in a matter of minutes throughout the week.
- Tip: Get creative with your seasonings. Swap the oregano for smoked paprika for a deeper flavor, or add a pinch of cumin to the avocado for a warm, earthy twist. This recipe is a perfect template for your own creations.
- Tip: Use the tomato roasting oil. The oil and juices left on the baking sheet after roasting are liquid gold! Drizzle a little of this flavored oil over your assembled toast for an extra hit of concentrated tomato and herb flavor.
- Tip: For ultimate creaminess, add a dollop. Stir a tablespoon of full-fat Greek yogurt or a splash of heavy cream into your mashed avocado for an even richer, creamier, and more spreadable texture. It’s a little secret for extra decadence.
FAQs
Can I make this ahead of time?
You can do some components ahead, but I don’t recommend assembling the full toast until you’re ready to eat. The roasted tomatoes can be made up to 5 days in advance and stored in the fridge. You can also toast your bread ahead, but it’s best re-crisped in a toaster or oven. The avocado, however, should always be mashed fresh to prevent browning and sogginess.
My avocados are never ripe when I need them. Any tricks?
Absolutely, this is a common struggle! To speed up ripening, place hard avocados in a brown paper bag with a banana or an apple. The ethylene gas they emit will accelerate the process. If you need to slow down ripening, pop them in the fridge. For a real emergency, you can sometimes find perfectly ripe, pre-mashed avocado in the frozen section—it works in a pinch!
What’s the best way to reheat roasted tomatoes?
The best way is to give them a quick warm-up in a dry skillet over medium heat for a few minutes. This will reheat them without making them mushy and can even re-crisp some of the edges. You could also pop them back in a 350°F (175°C) oven for 5-7 minutes. Avoid the microwave, as it will make them too soft and watery.
Can I use different types of tomatoes?
You can, but the results will vary. Cherry and grape tomatoes are ideal because their high sugar content and thick skin allow them to caramelize beautifully without turning to complete mush. If you use larger tomatoes, like Roma, chop them into cherry tomato-sized chunks. Beefsteak tomatoes have more water and thinner skin, so they might not hold their shape as well.
Is there a way to make this more of a complete meal?
For sure! This toast is a fantastic base for protein. Top it with a perfectly fried or poached egg, a few slices of smoked salmon, or some crumbled bacon. For a plant-based protein boost, a sprinkle of hemp hearts or some marinated tofu crumbles would be delicious and keep it feeling light.
Easy Roasted Tomato Avocado Toast
Make this Easy Roasted Tomato Avocado Toast for a quick, elegant breakfast or brunch. Sweet roasted tomatoes meet creamy avocado on crusty bread. Get the simple recipe!
Ingredients
For the toast:
-
4 slices thick, crusty bread (sourdough is my favorite)
-
2 large, ripe avocados
-
1 pint cherry or grape tomatoes
-
2 tbsp olive oil (divided)
-
1 clove garlic (peeled)
-
1 tsp dried oregano or thyme
-
1/2 lemon
-
flaky sea salt and freshly cracked black pepper (to taste)
-
Optional red pepper flakes, fresh basil or microgreens, balsamic glaze, crumbled feta cheese
Instructions
-
First, let’s get those tomatoes roasting. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Toss the whole cherry tomatoes with one tablespoon of the olive oil, the dried oregano, and a good pinch of salt and pepper. You’ll want to make sure they’re all nicely coated. Spread them out in a single layer on the baking sheet—this is crucial for getting them nicely blistered and not steamed.01
-
Pop the baking sheet into the preheated oven and roast for 15-20 minutes. You’re looking for the tomatoes to start wrinkling, collapsing a bit, and developing some dark, caramelized spots. They should look juicy and jammy when they’re done. The aroma in your kitchen will be absolutely incredible. While they’re roasting, you can get everything else ready.02
-
While the tomatoes are doing their thing, it’s time to prepare your bread. You can toast it in a toaster, or for an extra layer of flavor, brush the bread slices lightly with a bit of the remaining olive oil and toast them in the oven for the last 5-7 minutes of the tomatoes’ cooking time. This gives the bread a fantastic crunch and a richer taste.03
-
Now for the avocado. Cut your ripe avocados in half, remove the pit, and scoop the flesh into a small bowl. Add a generous squeeze of fresh lemon juice—this not only adds a bright zing but also helps keep the avocado from turning brown too quickly. Mash it with a fork to your desired consistency; I like it a bit chunky for texture.04
-
Here’s a pro move: take your peeled garlic clove and, while the toast is still hot from the oven, rub the cut side of the garlic vigorously over the rough surface of the bread. The heat will soften the garlic and release its oils, creating a subtle, fragrant garlic bread base that’s just… *chef's kiss*.05
-
Time to assemble your masterpiece! Divide the mashed avocado evenly among the four slices of toast, spreading it right to the edges. You’ll notice how the creamy green looks so vibrant against the golden toast. Top generously with the warm, roasted tomatoes, letting any of their accumulated juices drizzle over everything.06
-
The final flourish is all about the details. Finish your toasts with a final pinch of flaky sea salt, a crack of black pepper, and any other toppings you love. A drizzle of balsamic glaze adds a sweet-tart note, red pepper flakes bring the heat, and some fresh basil leaves add a pop of color and freshness. Serve immediately while the toast is still crisp and the tomatoes are warm.07
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