<h1 style="font-size:36px;text-align:center;margin-top:30px"Avocado, Labneh And Tomato Jam Bagel Toast
Avocado, Labneh And Tomato Jam Bagel Toast
Course: Recipes, MainDifficulty: Easy
Avocado, Labneh And Tomato Jam Bagel Toast
Course: Recipes, MainDifficulty: EasyServingsservings
Total time
1
hour10
minutesINGREDIENTS
1Â (28-ounce) can whole peeled tomatoes
3Â tablespoons olive oil
1Â small yellow onion, cut into thin strips
2Â cloves garlic, minced
2Â tablespoons tomato paste
1/Â 4Â cup dry red wine
1Â teaspoon cinnamon
1/Â 2Â teaspoon allspice
3Â tablespoons sugar
3Â tablespoons sesame seeds
1Â cinnamon stick
2Â tablespoons distilled white vinegar
1Â bagel, sliced and toasted
1/Â 2Â avocado, mashed
3Â tablespoons labneh or Greek yogurt
2Â cherry tomatoes, halved or quartered, depending on size
3Â tablespoons tomato jam
Directions
- Pour tomatoes in a bowl. Strain liquid; save for later. Crush tomatoes into small pieces with your hands.
- In a medium skillet on medium high heat, add oil. Once shimmering, add onion and garlic and sauté until the onion is caramelized, 4-5 minutes.
- Add tomato paste, ground cinnamon & ground all spice to the pot; cook until tomato paste becomes darker in color and caramelized. Add in wine to deglaze.
- Add in crushed tomatoes & their juices, sesame seeds, sugar, cinnamon stick & taste for salt. Bring to a boil.
- Reduce heat to low and cook until jam thickens, approx. 30-45 minutes. Stir occasionally; if jam becomes too thick, add in 1/4 cup extra strained tomato sauce from can.
- Once jam is thick, remove from heat & stir in distilled vinegar. Store in an airtight container for up to 2 weeks.
- Add mashed avocado to toasted bagel. Spread evenly. Add dollops of labneh, sliced tomatoes and spoons of tomato jam. Enjoy!
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