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.