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Home » appetizer

Roasted Tomato Guacamole

Published: Oct 21, 2016 · Modified: Feb 6, 2018 by Kit · This post may contain affiliate links · 4 Comments

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Roasted Tomato Guacamole

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.

Roasted Tomato Guacamole-3

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.

Roasted Tomato Guacamole-2

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

Roasted Tomato Guacamole

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Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 10

Ingredients

  • 4 Avocados
  • ½ 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

Instructions

  • 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.

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Comments

  1. Helen at the Lazy Gastronome says

    October 25, 2016 at 5:58 pm

    This sounds so rich!! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned, yummed and tweeted!
    Reply
    • Kit Graham says

      October 31, 2016 at 2:54 am

      Thanks Helen!
      Reply
  2. Colleen Delawder says

    October 27, 2016 at 1:40 pm

    I love the idea of roasting the tomatoes for the guacamole…sounds heavenly!
    Reply
    • Kit Graham says

      October 31, 2016 at 2:54 am

      Thanks Colleen! I love roasted tomatoes in everything!
      Reply

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Welcome! I'm Kit and The Kittchen is all about my two biggest loves: Food and Travel! Here you can discover delicious and practical everyday recipes, plus travel destinations to feed your wanderlust. Thanks for stopping by!

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