Roasted Cherry Tomato Guacamole

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.

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.

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.

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.