ROASTED TOMATOES AND AVOCADO ON TOAST

Here, a thin layer of sweettart tomato jam keeps the toast from getting too soggy, and the addition of a roasted tomato turns this into something more substantial. 2 or 3 juicy Roma tomatoes, cut

in half lengthwise Olive oil Kosher salt Freshly ground black pepper Flesh of 1 ripe avocado (on the

small side) 2 tablespoons fresh lime juice Pinch sweet Spanish smoked paprika (pimenton) or Aleppo pepper 2 or 3 tablespoons tomato jam (may substitute no-sugar apricot preserves) 2 slices sturdy, thick multigrain

or rye bread, toasted Watercress or pea shoots, for

garnish

Preheat the toaster oven to 425 degrees. Line a small baking pan with aluminum foil.

Arrange the tomatoes, cut sides up, on the baking pan. Drizzle with the oil and season lightly with salt and pepper. Roast for 25 to 30 minutes, or until softened and a bit toasted at the edges.

Meanwhile, combine the avocado, lime juice, smoked paprika or Aleppo pepper and a small pinch of salt in a medium bowl; use a fork to mash into a coarse consistency.

Spread the tomato jam (1 tablespoon per) on the toasted bread slices, then the avocado mixture. Top with the roasted tomato halves (2 halves per) and the greens.

You may wish to cut the slices in half, for ease of eating. Serve right away. Serves: 2 or 3

Per serving (based on 3): 180 calories, 3 grams protein, 25 grams carbohydrates, 9 grams fat, 1 grams saturated fat, 0 milligrams cholesterol, 140 milligrams sodium, 4 grams dietary fiber, 8 grams sugar