Roasted Cherry Tomato Guacamole

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I have a love-hate relationship with avocados. They feel like baseballs when you buy them in the grocery store. But put them on the counter for a few days, and they soften up. Sounds good right? I mean yeah, until they’re so soft that you open them up and they’re black inside.
roasted tomato guacamole
They have a very short window of usability. So I am hesitant to buy them. I’ve seriously thrown away more I’ve used, although I haven’t counted.
Usually when my avocados are ready and I happen to notice that minute (short window people!) I make guacamole. It’s easy and delicious. It’s crowd-pleasing. It uses up a lot of avocados because once people start eating it, they don’t stop.
It also doesn’t require a lot of extras. I almost always have guac ingredients on hand — cilantro, lime, garlic, onion. It’s an easy solution.
roasted tomato guacamole
This time, I decided to add an extra ingredient. I had a pint of cherry tomatoes leftover from my Imperfect Foods box. If you aren’t familiar with Imperfect Foods, it’s a grocery delivery service that specializes in lower prices for things that aren’t exactly beautiful. You can get all kinds of products besides produce. My favorite is snacks, dairy products, and meat alternatives. They deliver once a week, and you can choose your products, or let them choose for you. If you want to try it, right now you can get $80 worth of free groceries right here. Not bad, right?
Anyway, I decided to roast up those cherry tomatoes and add them to my guac. You can skip the roasting if you’d like to, but I highly recommend it. The smoky, charred tomatoes become extra sweet and add a delicious umami boost to your mashed avocado. Roasted tomato guacamole will seriously become your new fave.
roasted tomato guacamole
Perfect with chips of course, this guac is also amazing on tacos, as a sandwich spread, or even added to a salad. What? You’ve never added guacamole to a salad? Try it. Now.

Roasted Cherry Tomato Guacamole

This roasted tomato guacamole is sure to be a hit at every party, or just as a snack. Perfect with tortilla chips and salsa.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 243 kcal



Roasted Cherry Tomatoes:

  • 1 pint cherry tomatoes halved
  • 2 tablespoons avocado oil
  • Pinch salt


  • 5 ripe avocados
  • 1 small red onion minced
  • 1 small bunch cilantro finely chopped
  • Juice of 1 lime
  • Coarse sea salt


  • Preheat oven to 400 degrees F.
  • Spread the tomatoes on a baking sheet, drizzle with oil and a bit of salt.
  • Roast for 10-15 minutes, until tomatoes start to blister and soften. The skins should be a bit black.
  • Remove and let cool.
  • Pit the avocados, scoop out the flesh and mash in a mixing bowl. A potato masher is good for this.
  • Add the remaining ingredients, and the cooled tomatoes.
  • Taste, and adjust the seasoning.
  • Serve immediately.


Storing leftovers: You can store leftovers in the fridge, but make sure that you cover with plastic wrap that touches the surface to keep from browning. Even with this preventative method, the guac will still have some brown spots, so eat soon.
Variations: You can add a diced jalapeno, some spices, or even fresh shucked corn if desired.
Pairs well with: Salted Chili Lime Tortilla Chips, Sweet Corn and Pepper Jack Quesadillas, Roasted Poblano Corn and Black Bean Enchiladas


Calories: 243kcalCarbohydrates: 13gProtein: 3gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 15mgPotassium: 738mgFiber: 9gSugar: 2gVitamin A: 473IUVitamin C: 26mgCalcium: 22mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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