Guacamole Stuffed Tomatoes

by Nancy Newcomer

Post image for Guacamole Stuffed Tomatoes
  • 12-15 small tomatoes (about 2.5 in)
  • 1 TB olive oil
  • 1 TB fresh lime juice or meyer lemon
  • 3 avocados
  • 1TB finely chopped red onion
  • 1 clove minced garlic (or 1/2 tsp garlic powder)
  • 1/2 tsp finely chopped fresh cilantro
  • 1tsp minced fresh jalapeño chile
  • 1/2 tsp sea salt
  • 1/8 tsp ground pepper


Directions:

  1. Cut tomatoes in half, scoop out soft center –save tomato pulp in bowl. Mix olive oil & lime juice together to drizzle over tomato shells and set aside. I prefer to chop up avocados to make a chunkier dip rather than a mashed up spread. Add red onion, garlic, cilantro, jalapeno, sea salt & pepper. Fold in tomato pulp. Scoop into shells and serve — a great appetizer.
  2. You may use cherry tomatoes to make “baby appetizers” but you half to be careful because the break up easier–but they are SUPER cute :) You may play around with the spices and onions for variation.
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