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


  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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{ 2 comments… read them below or add one }

Nancy @ Rivertree Kitchen October 7, 2011 at 5:04 AM

This is one of those “Duh!” moments: OF COURSE cherry tomatoes should be stuffed with guacamole! It’s the perfect combination, and looks beautiful to boot. Thanks for this brilliant suggestion.


Nancy Newcomer October 7, 2011 at 8:44 AM

It’s a tasty combo & they look great on on your table!


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