with Oven-Roasted Tomatoes
|Saturated Fat Acids||3.5 g|
|Sugar added||1 g|
|Bread exchange unit||1.5|
Rinse tomatoes and remove stems. Cut in half crosswise and scoop out the seeds with a small spoon.
Rinse basil, shake dry and remove and chop the leaves. Peel 1 clove garlic and cut into slices.
Combine tomatoes, basil and garlic slices with a splash of olive oil, salt, pepper and a pinch of sugar. Place tomatoes, cut side up, on a sheet of aluminum foil and place on an oven rack. Bake at 100°C (circulation: 100°C about 90 minutes, gas not recommended) (about 250°F) for about 2 hours. Remove tomatoes from oven and allow to cool.
Cut bread diagonally into thin slices about 7 mm (approximately 1/4-inch) thick. Lightly toast both sides under the oven broiler, watching carefully to prevent burning.
Peel the garlic clove and rub onto toasted bread.
Halve avocados, remove the pit and work a spoon between the flesh and skin to gently scoop out the flesh.
Cut avocados into bite sized cubes. Squeeze 1 tablespoon lemon juice and mix with avocados.
Peel and finely chop red onion and rinse quickly under hot water in a colander.
Add diced red onion and remaining olive oil to the avocados.
Rinse cilantro and shake dry. Remove and chop leaves and add to avocado mixture. Season with salt, pepper and a little Tabasco. Spread avocado onto toasted bread and serve with the roasted tomatoes.