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    Home » Recipes » Vegetarian Breakfast Recipes

    Slow Roasted Tomatoes with Avocado & Feta

    Published: Nov 21, 2013 · Updated: Oct 5, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Slow Roasted Tomatoes with Avocado & Feta
    Slow Roasted Tomatoes with Avocado and Feta
    Slow Roasted Tomatoes with Avocado and Feta
    Slow Roasted Tomatoes with Avocado and Feta
    Slow Roasted Tomatoes with Avocado and Feta
    Slow Roasted Tomatoes with Avocado & Feta
    Slow Roasted Tomatoes with Avocado & Feta
    Slow Roasted Tomatoes with Avocado & Feta
    Slow Roasted Tomatoes with Avocado & Feta
    Slow Roasted Tomatoes with Avocado & Feta
    Slow Roasted Tomatoes with Avocado & Feta

    Slow roasted tomatoes with avocado and feta | deliciouseveryday.com

    Breakfasts for most people, myself included, are often repetitions of the same old thing. For me that's a cup of tea and toast. For others it might be breakfast cereal, and for some, my husband included, it might be no breakfast at all.

    It's funny to think that most of us would turn up our nose at the exact same thing for dinner or lunch everyday, and yet we don't seem to blink an eye when we eat the same thing for breakfast day after day, after day.

    In an effort to spice up my own breakfasts, and to hopefully encourage you to do the same, I've taken on a challenge from Australian Avocado's to come up with 5 delicious breakfast recipes using avocado's, and first up I'm sharing my favourite with you - slow roasted tomatoes with avocado and feta on toasted sourdough.

    It's delicious, easy and healthy, and so amazingly flavourful for so few ingredients.  In fact it's so good that often I will end up eating it for lunch too.

    It all starts with toast. Whatever bread you have is fine, but a base of toasted sourdough is especially good. Buttery avocado is then slathered on top and topped with slow roasted tomatoes, that sweeten and turn into little flavour bombs once roasted. The final touch is sprinkling of crumbled feta. Smooth and creamy Danish style feta is my preference, but go with whatever you prefer. Goats cheese or ricotta would also work well too if you don't have feta on hand.

    The tomatoes can be roasted in advance, in a large batch, for a quick breakfast getaway before work, but I do think they taste best slightly warm. So I'd suggest reheating them gently in the microwave or popping them under the grill for a few minutes, while the bread toasts.

    So tell me, are you on the repetitive breakfast cycle or are you a bit more adventurous with your breakfasts?

    Slow roasted tomatoes with avocado and feta | deliciouseveryday.com

    Australian Avocado's | deliciouseveryday.comSlow roasted tomatoes with avocado and feta | deliciouseveryday.com #breakfast #healthy

    Slow Roasted Tomatoes with Avocado & Feta

    Slow roasted tomatoes with avocado & feta

    Start your day off in the best way possible with this delicious and healthy breakfast
    5 from 2 votes
    Print Pin Save Saved!
    Course: Breakfast
    Cuisine: Breakfast
    Keyword: avocado recipes, breakfast recipes, slow roasted tomatoes with avocado and feta
    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 45 minutes
    Calories: 665kcal
    Author: Delicious Everyday
    2 servings

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • Preheat the oven to 120 celsius (250 Fahrenheit) and line a roasting tray with baking paper.
    • 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.
    • 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.

    Notes

    The tomatoes can be roasted in large batches in advance and stored in a sealed container in the refrigerator for up to a week. Reheat gently before serving in a microwave or under a grill.

    Nutrition (Estimated)

    Calories: 665kcalCarbohydrates: 88gProtein: 21gFat: 27gSaturated Fat: 7gCholesterol: 22mgSodium: 949mgPotassium: 945mgFiber: 11gSugar: 8gVitamin A: 1380IUVitamin C: 31.2mgCalcium: 218mgIron: 6mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    Disclosure
    This post was sponsored by Australian Avocados. As always, all opinions are my own.

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    Reader Interactions

    Comments

    1. My Kitchen Stories says

      November 23, 2013 at 4:47 pm

      This is one of my favourite types of breakfast. Nice and clean and delicious

      Reply
    2. thelittleloaf says

      November 22, 2013 at 6:57 pm

      This is possibly one of my favourite dishes in the world. Ever. There's barely a 24 hour period goes by when I don't have some sort of avocado on toast 🙂

      Reply
    3. Serena says

      November 22, 2013 at 5:16 pm

      Looks delicious, I love toasting bread, smearing with goats cheese topped with tomato and basil. Next time I will add some avocado.

      Reply
    4. Laura (Tutti Dolci) says

      November 22, 2013 at 4:57 pm

      I love roasted tomatoes, such a treat!

      Reply
    5. Lara says

      November 22, 2013 at 6:49 am

      Definitely need this to start my day. It looks so good. I love avocados and slow roasted tomatoes.....yum!

      Reply
      • Jennifer says

        November 22, 2013 at 7:23 am

        I hope you enjoy it Lara 🙂

        Reply
    6. Rosa says

      November 22, 2013 at 1:13 am

      Mouthwatering and well-presented! That is such a great combination.

      Cheers,

      Rosa

      Reply
      • Jennifer says

        November 22, 2013 at 7:23 am

        Thanks Rosa

        Reply
    7. Jasmine Ann says

      November 21, 2013 at 7:54 pm

      Delicious. I love smashed avo on toast with scrambled eggs. Toss your feta through the eggs or the avo, I don't really mind!

      Here's to different breakfasts.

      Reply
      • Jennifer says

        November 22, 2013 at 7:24 am

        Sounds delicious Jas 🙂

        Reply
    8. Maureen | Orgasmic Chef says

      November 21, 2013 at 5:54 pm

      5 stars
      We're big on breakfast since John's father arrived. He loves to be spoiled with a big, hearty breakfast of fruit, stewed prunes, fresh orange juice and then it's pancakes or waffles, or smoked salmon or bacon and eggs or fresh muffins or breakfast potatoes topped with eggs. Must be different every day and I thank you for tomorrow's breakfast idea!

      Reply
      • Jennifer says

        November 22, 2013 at 7:28 am

        I hope you all enjoy it Maureen 🙂

        Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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