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.