Slow roasted tomatoes with avocado & feta
Slow roasted tomatoes with avocado & feta might be just the main course you are searching for. For $2.89 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 723 calories, 18g of protein, and 36g of fat each. Head to the store and pick up sea salt, extra-virgin olive oil, thyme, and a few other things to make it today. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. This recipe is liked by 221 foodies and cooks. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It is brought to you by Delicious Everyday. Overall, this recipe earns a spectacular spoonacular score of 98%. Olives and Avocado Salad with Tomatoes and Feta Cheese, Roasted Tomatoes with Shrimp and Feta, and Roasted Tomatoes with Shrimp and Feta are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
1-2 ripe avocados, depending on size, halved and thinly sliced
extra virgin olive oil to finish
2 cloves of garlic, skin on
2 tsp olive oil
4 roma tomatoes
pinch of sea salt
4 slices of sourdough bread
4 sprigs of thyme
Equipment:
baking paper
bowl
oven
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
Nutrition Information:
covered percent of daily need
