In a small saucepan on medium heat, add 1 tablespoon butter, 1 cup cherry tomatoes, a pinch of salt. Leave them to cook for a couple of minutes without stirring. Once the cherry tomatoes start to blister, add 1 teaspoon black pepper powder and 5-6 fresh sage leaves. Stir gently without crushing the tomatoes. Add 1 tablespoon brown sugar and stir through. Once the sugar melts and starts to caramelise add 2 tablespoons of balsamic vinegar. Mix through for 1 minute, take off the heat and keep aside. Mash 1 large ripe avocado with 1 tablespoon hot sauce.
Brush 2 large thick cut slices of sourdough bread with 1 tablespoon olive oil and toast to your desired colour in a pan.
Dollop the smashed avocado mix generously on the toasted bread and spread.
Top with the tomato mix and serve.
