My friend Paul says that everything is good in moderation but guacamole is best in excess and I couldn’t agree more. Everyone loves guacamole and there are so many ways to prepare it. At my most recent party, I made a pair of guacamoles, a mild Roasted Tomato Guacamole, plus a spicy guacamole with roasted poblano and jalapeno peppers.
I usually make guacamole with a bit of raw red onion and garlic, but this time I used shallot sauteed with garlic instead. The result was a more mellow taste that let the fresh flavors of the roasted tomatoes and avocado shine through. Of course you could add some chopped jalapeno to give this guacamole a kick of heat, but I wanted to keep this mild since I was making a second super spicy guacamole.
I love how guacamole has become a staple at parties. Plus, it is vegan, and it tends to be pretty food allergy friendly. It definitely deserves a spot on the menu at your next party.
Roasted Tomato Guacamole
- 4 Avocados
- 1/2 cup Grape or Cherry Tomatoes
- 1 tablespoon Olive Oil
- Salt and Pepper
- 1 Shallot
- 2 cloves of Garlic
- 1 Lemon
- 1 Lime
- Tortilla Chips for serving
Heat your oven to 350 degrees. Slice the tomatoes in half and spread them out on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, until soft and juicy.
Meanwhile, finely chop the shallot and crush the garlic. Drizzle just enough olive in a skillet to coat the bottom. Add the shallot and garlic and let simmer for 5 minutes, until soft and fragrant.
Squeeze the juice from the lemon and lime, and pour it into a large bowl. Slice the avocados in half and remove the pits. Use a spoon to scoop the avocado out its skin and into the bowl. Add the sauteed shallot and garlic, and use a potato masher (or a fork) to mash the avocado and mix everything together.
Add salt and pepper to taste, then stir in the roasted tomatoes. Serve with tortilla chips or veggies.