Tomatoes, avocado and garlic on toast
Packed with microbiome-pleasing ingredients, this delicious recipe is also great as a post-ride brunch
- Prep: 5 mins
- Cook: 50 mins
- Total: 55 mins
- Serves: 2
All the ingredients in this Confit tomatoes, avocado and garlic on toast are going to make your microbiome super happy.
If you confit the tomatoes and garlic in advance it takes minutes to make, is fantastic for brunch, and provides anti-inflammatory properties for post-ride recovery too.
Ingredients
- 300g cherry tomatoes,
- 8-10 garlic cloves
- 200ml extra virgin olive oil
- Sprig of fresh rosemary
- Piece of lemon zest
- Pinch of sugar
- 1 tin butterbeans,
- 1 ripe avocado
- Squeeze of lemon juice
- 4 slices good quality sourdough
Methods
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Step 1
Pre-heat the oven to 140°C/gas mark 2-3. Place the tomatoes, garlic, lemon zest and rosemary in a medium ovenproof saucepan, season with sugar, salt and pepper, and cover with olive oil.
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Step 2
Bring to an ‘almost boil’ on the hob (remove from the heat as soon as small bubbles appear). Cover, and transfer to the oven. The tomatoes need to cook on a really low heat for 45-50mins, or until the garlic is soft. You don’t want the oil to boil, so if you have a hot oven, you may need to reduce the temperature. Remove and leave to cool.
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Step 3
Warm the butterbeans in a small saucepan. Halve the avocado, remove the stone, scoop out the flesh and mash with a fork. Add a little sea salt and lemon juice and mash again.
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Step 4
Toast the bread and spread with the avocado. Add the butterbeans and spoon over the tomatoes and garlic. Serve with a wedge of lemon.
Kate Percy
Sports nutrition cook and author 
