Ingredients

For the slow-roasted tomatoes:

• 1 pint cherry tomatoes
• 5 garlic cloves, smashed
• 10 fresh thyme sprigs
• 1/2 cup extra-virgin olive oil
• Kosher salt

For the toasts:

• 2 large slices of sourdough bread
• 1/4 cup pesto (I love to use a kale pesto, but any homemade or store-bought pesto works great)
• 1 small or 1/2 large avocado, chopped
• 1 jar or tin of olive-oil packed tuna - use the good stuff here, it makes a huge difference
• 1/2 English cucumber, thinly sliced
• Zest of 1 lemon
• 1/4 cup basil leaves
• zest of 1 lemon
• Flaky salt and freshly ground black pepper

Instructions

Make the slow-roasted tomatoes:

1. Preheat the oven to 275 degrees.
2. Place tomatoes in a small shallow baking dish, and scatter the garlic and thyme around them. Season with kosher salt, then pour the olive oil over it.
3. Bake for 2 hours, stirring once in awhile, until the tomatoes are breaking down and caramelized. Remove from the oven and let cool.
4. Store in a mason jar in the fridge for up to a month, covered with olive oil which keeps them sealed and fresh for longer.

For the toasts:

1. Toast or grill the sourdough on both sides. I like it to be a little charred.
2. On each toast, spread 2 tablespoons pesto, then place a scoop of avocado chunks. Use a fork to lightly mash, but keep it chunky.
3. Between each toast, divide the tuna, cucumber slices, and a few oven roasted tomatoes. Tuck a few basil leaves in, then top with lemon zest, and season with salt and pepper. Eat!