Make 1 cut in the shape of a cross on the bottom of the tomatoes to be able to peel them better later. Blanch the tomatoes for 20 seconds. Cool the tomatoes in a bowl with ice for 5 min. Peel and cut into quarters. Add the pieces of tomato to a pan with 1/2 cup sugar and cook over a low heat until it has the desired texture for approx. 40 minutes, stirring occasionally.
Peel and cut down the middle. Cut the avocado into thin slices.
Cut the loaf into slices and toast. Plate up. Put the tomato preserve on the toast. Cover with the avocado slices. Season with a drizzle of virgin olive oil, lemon salt and a pinch of chilli powder. Have orange juice to accompany your breakfast. Tasty and healthy, bon appétit!