Preparation
Step: 1/9
Plunge the tomatoes into boiling water, then drain, skin, quarter and deseed.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000779/000779_step_1_M.jpg)
Step: 2/9
Press the tomato quarters flat with a wide knife.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000779/000779_step_2_M.jpg)
Step: 3/9
Turn the tomato quarters in the flour.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000779/000779_step_3_M.jpg)
Step: 4/9
Heat the oil in a frying pan and fry the tomatoes in batches until pale golden.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000779/000779_step_4_M.jpg)
Step: 5/9
Cut the avocado in half, remove the stone and scoop out the flesh with a spoon.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000779/000779_step_5_M.jpg)
Step: 6/9
Grate the lemon zest and squeeze the juice.
Step: 7/9
Peel and finely dice the garlic.
Step: 8/9
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000779/000779_step_6_M.jpg)
Step: 9/9
Fill the roasted tomatoes with the avocado cream and serve with toast.