Plunge the tomatoes into boiling water, then drain, skin, quarter and deseed.
Press the tomato quarters flat with a wide knife.
Turn the tomato quarters in the flour.
Heat the oil in a frying pan and fry the tomatoes in batches until pale golden.
Cut the avocado in half, remove the stone and scoop out the flesh with a spoon.
Grate the lemon zest and squeeze the juice.
Peel and finely dice the garlic.
Place the avocado in a small bowl. Add the garlic, parsley, lemon zest, salt and pepper and mix it with a whisk. Season the avocado cream.
Fill the roasted tomatoes with the avocado cream and serve with toast.