This post is in partnership with California Grown. All thoughts and opinions are my own. Thank you for supporting the brands that make Bakes by Brown Sugar possible.
Discover the perfect blend of creamy avocado and sweet tomatoes in this irresistible and easy recipe for Avocado Toast with Tomato. Whether you want a delicious breakfast or a light this flavor-packed dish will elevate your breakfast or lunch game. Easy to make and oh-so-delicious, this mouthwatering recipe will leave you craving for more. Don't miss out on the best avocado toast you will ever have.
Jump to:
This Hass avocado recipe is inspired by my recent trip to Temecula, CA with California Grown. We visited area farms where we learned about local growers, their produce, their passion for what they do, and the challenges they face growing the delicious food we see in grocery stores.
One of the farms we visited was Fairfield Farms, a farm that grows organic blueberries and avocados. This farm is where I saw my first avocado tree and learned about a new avocado varieties called Reed and Gem.
Fairfield Farms is a self-contained operation. They use solar to power their operations, they have an on site reservoir, and all they produce is packed on on site for direct shipping to stores.
If you want more ideas for using avocados take a look at my recipes for Avocado Chicken Salad Wrap and Fig Hazelnut Prosciutto Salad. And if you like eating seasonally check out this California Seasonal Food Chart to see when California produce is available.
Avocado Toast with Tomato Ingredients
Here are the ingredients that you’ll need for this delicious dish:
- Cherry Tomatoes: Use sweet cherry tomatoes for this recipe. The sweetness will add a lot of flavor to the final dish. You can also use grape tomatoes.
- Hass Avocados: For this recipe, I used California Hass avocados. They're available in grocery stores March - September (look for the California label). Use ripe avocados because they will taste better and be easier to smash. See the tips below for selecting ripe avocados.
- Rustic Bread: This recipe calls for four slices of bread. Use a crusty bread that has a nice chewy texture. Make sure to slice the bread at least 1/2 -inch thick. You can use sourdough or whole-grain bread.
- Extra Virgin Olive Oil: Use olive oil that tastes good as it will be used to roast the tomatoes and season the smashed avocado
- Lemon Juice: The lemon juice is used to add acid to the avocado and a nice tart flavor that pairs well with the creaminess of the avocado.
- Fresh Parsley: Parsley adds a nice fresh herbal flavor to the avocado. You can also use fresh basil or fresh cilantro according to your taste.
- Kosher Salt: Salt is used to season the roasted tomatoes and the avocado.
- Black Pepper: Use fresh ground pepper for the best flavor.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make the Avocado Toast with Tomato
I loved making this avocado toast. It is so easy to make and the combination of creamy avocado and sweet (slight acidic) cherry tomatoes tastes absolutely delicious. I recommend this dish for breakfast or lunch, but I ended up having it for dinner since I finished the photo shoot in the evening.
Though this recipe has multiple components (roasted cherry tomatoes, smashed avocado, and toast) each one is simple to make.
Step 1: Slice the garlic cloves, Put the garlic, fresh thyme, and cherry tomatoes in the baking dish. The garlic should be under the tomatoes.
Step 2: Spoon the olive oil over the tomatoes, then use your hands or a large spoon to toss the tomatoes with the olive to make they’re evenly coated.
Step 3: Roast the tomatoes for 15-20 minutes or until they start to wrinkle and some of them burst in the baking pan. Remove the baking dish from the oven and let roasted tomatoes cool to room temperature.
Reserve the olive oil from the pan. This oil will be used on the toast and to season the avocado. It has a wonderful garlicky flavor. It’s so good that I like to eat it just with toast.
Step 4: Toast the bread slices and brush the toast with the tomato olive oil. Set it aside.
Before you start making the avocado mixture prep your other ingredients. Juice the lemon and finely chop the parsley.
Step 5: Halve and dice the avocados and place them in a bowl. Add the chopped parsley, lemon juice, tomato olive oil, and salt.
Step 6: Smash the avocado and ingredients together. Taste and add more salt, lemon juice, and tomato olive oil to taste.
Step 6: Spread a portion of the smashed avocado over each slice. Add a few of the roasted tomatoes to each slice. Then sprinkle the chopped parsley (or basil).
Drizzle more of the tomato olive oil over the avocado toast. Top with a pinch of salt and fresh black pepper. Serve the avocado toast right away as the avocado mixture will oxidize and start to turn brown.
Variations
The many ways that you can make this recipe you own:
- Add red pepper flakes to the roasted tomatoes or the avocado mixture
- Replace the fresh parsley with fresh basil or cilantro
- Layer fresh mozzarella or feta cheese on top of the avocado then add the tomatoes
- Season with furikake
- Drizzle the avocado toast with tomato with balsamic glaze
How Can You Tell If An Avocado is Ripe
Picking the right avocado can be a little challenging if you don't know what to look for. Below are a few tips for selecting a ripe avocado in the grocery store.
- Feel: A ripe avocado will feel firm, but will yield to gentle pressure. It will be lightly soft, but not mushy.
- Color: A ripe avocado will usually be very dark green. If it's bright green and very hard, it's underripe. If it looks black and mushy, it's past its prime.
- Stem: If the stem comes away easily and you find green or yellow underneath, the avocado is ripe and ready to eat. If the stem is fussy and won't come off, it's likely not ripe.
If you are buying avocados 2 or 3 days in advance select avocados that are green and feel hard. Put them on the kitchen counter so they continue to ripen.
Recipe - Frequently Asked Questions
For ripe avocados, place them in your refrigerator for 2-3 days to keep them fresh. If your avocado isn't quite ripe, leave it out on your countertop. Over the next 4-5 days, your avocado will ripen and be ready for you to enjoy.
You don't need to roast the tomatoes for this recipe, but they taste so much better if you do. Plus the olive oil used to roast the tomatoes is flavored with tomato juices and garlic and tastes amazing.
If you make this delicious avocado toast please leave a rating and a comment below.
Connect with me on Instagram and tag me @bakesbybrownsugar to share your recipe remake photos.
Like what you see? Click here to subscribe to Bake's by Brown Sugar Baking Newsletter to get free and delicious treats delivered to your inbox.
If You Like This Recipe, Try These Recipes
Want to Save This Recipe?
Enter your email below and I'll send it to your inbox. Plus get new and recommended recipes sent to you every week!
By submitting this form, you consent to receive emails from Bakes by Brown Sugar.
Avocado Toast with Tomato
Ingredients
Roasted Tomatoes
- 1-1/2 pints (640 grams) cherry tomatoes
- 2 cloves garlic
- 6 sprigs thyme
- 5 tablespoons (65 grams) extra virgin olive oil
- 3/4 teaspoon kosher salt
Avocado Toast
- 3 medium Hass avocados or 2 large Hass avocados
- 2 tablespoons (8 grams) chopped fresh parsley or equal amount of fresh basil
- 2 teaspoons (10 grams) fresh queezed lemon juice
- 5 tablespoons oil reserved from the roasted tomatoes
- 1-1/2 teaspoons kosher salt
- 4 slices rustic bread or sourdough bread sliced 1/2-inch thick
Instructions
Roasted Tomatoes
- For roasting the tomatoes use a 2-quart baking dish. Preheat the oven to 375 degrees F.
- Wash the cherry tomatoes. Slice each clove of garlic into 3 pieces and scatter them on the bottom of the baking dish. Arrange the sprigs of thyme across the bottom the pan.
- Place the cherry tomatoes in the baking dish on top of the garlic and thyme. Spoon the extra virgin olive oil over the tomatoes. Use your hands or a large spoon to toss the tomatoes and make sure they are coated with the olive oil. Sprinkle the kosher salt over the tomatoes.
- Roast the tomatoes for 15-20 minutes or until they start to appear wrinkled and some of them have burst open. At the half-way mark (about 8 minutes) stir the tomatoes with large spoon to ensure even cooking.
- Remove the baking dish from the oven and let the tomatoes cool until they are room temperature. When the tomatoes have cooled spoon some of the liquid (the tomato olive oil mixture) into a small bowl. This olive oil is fragrant with garlic and thyme and will be used to season the avocado mixture.
- Toast the four slices of bread until light brown. Brush each slice with some of the reserved tomato olive oil mixture.
Smashed Avocado
- Halve and pit the avocados. Scoop the flesh into a large mixing bowl. Use a large mixing bowl to ensure you have room to mix together the ingredients without knocking anything out the bowl.
- Add the chopped parsley, 2 teaspoons of lemon juice,1/2 teaspoon kosher salt, and 2 teaspoons of the roasted tomato olive oil. Mash the ingredients together using a fork and make sure to leave some large chunks. Taste the mixture add more salt and roasted tomato olive oil to taste.
Assemble the Tomato Avocado Toast
- Spread some of the avocado on each slice of toast. Arrange 6-8 tomatoes on top of each slice of toast. Drizzle some of the tomato olive oil on top. Sprinkle the parsley on top. Season with fresh ground pepper.
Storing the Avocado Mixture
- This is a tip that I learned from a friend who absolutely loves avocados. Place the leftover avocado mixture in a round storage container with a lid. Use the back of a teaspoon to push it down into the container so there are no air gaps on the bottom or sides. Smooth the top so it smooth and flat as possible. Now gently pour a little water on top so it is no more than a 1/4-inch high.
- The water acts as a barrier between the avocado and the air and it won't turn brown. When ready to serve the avocado mixture pour the water off. A little bit of the avocado mixture will float to the top and also be poured off, but not much.
Notes
-
- Feel: A ripe avocado will feel firm, but will yield to gentle pressure. It will be lightly soft, but not mushy.
-
- Color: A ripe avocado will usually be very dark green. If it's bright green and very hard, it's under ripe. If it looks black and mushy, it's past its prime. It's okay to buy the under ripe if it will be 2 or 3 days before you make this recipe.
-
- Stem: If the stem comes away easily and you find green or yellow underneath, the avocado is ripe and ready to eat. If the stem is fussy and won't come off, it's likely not ripe.
Marty Feldkamp says
This recipe was easy to follow and tasted superb. Great presentation as well with beautiful colors. Thank you for sharing.
Cheryl Norris says
Hi Marty
I'm so glad you enjoyed this recipe. Thank you for trying it and leaving this kind review.