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Roasted Tomato Guacamole! The perfect dip for summer or to spread on avocado toast. Vegan & Gluten-Free | www.delishknowledge.com

Roasted Tomato Guacamole

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: ~3 cups
  • Category: appetizer, glutenfree, guacamole, vegan

Description

Roasted Tomato Guacamole! The perfect dip for summer or to spread on avocado toast. Vegan & Gluten-Free.


Scale

Ingredients

  • 2 cups cherry tomatoes, halved (I used an assortment of baby heirloom tomatoes from Trader Joe’s)
  • 1 teaspoon olive oil
  • salt/freshly ground pepper
  • 4 large, ripe avocados
  • 1/4 cup finely chopped red onion
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 1/2 cup finely chopped basil

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Toss the halved tomatoes with olive oil and a generous pinch of salt and pepper.
  3. Place tomatoes in a single layer on a baking sheet and roast for 15-20 minutes until the soft. (Depending on the size of your tomatoes, it may take less time- check on them around 10 minutes)
  4. Remove tomatoes from oven and let cool completely.
  5. Halve and pit the avocados, then place in a large bowl along with the red onion, garlic clove, lemon juice and pinch of salt and pepper. Using a fork or potato masher, gently mash the ingredients together, leaving a few chunks of avocado.
  6. Add in the basil and 1/3 of the roasted tomatoes and gently fold together.
  7. Spread the guacamole onto a platter or dish and top with the rest of the roasted tomatoes. Serve with vegetables, tortilla chips, pita chips or slathered on bread for yummy guacamole toast.