Fresh and garlicky guacamole that comes with quick "sun-dried" tomatoes for extra texture and a natural sweetness. This crowd-pleasing appetizer requires just 10 minutes of active time and is delicious served with tortilla chips or raw veggies!
If you are looking to take your guacamole to the next level, top it with dried tomatoes!
This recipe is inspired by a guacamole that I saw at the store recently. While it tasted good, I thought it could be done even better, healthier, and for cheaper!
This recipe requires just 10 minutes of active time. It starts with the tomatoes that are dried in the oven. While tomatoes are drying, it gives you plenty of time to make the guacamole, and even let it chill a bit in the refrigerator!
🍅 How to Make "Sun-Dried" Tomatoes
The tomatoes in this recipe are not actually "sun-dried", but semi-dried in the oven. It's a simple process:
- Quarter the tomatoes. Remove the pulp and seeds from the quarters, and cut in half.
- Mix with the seasonings. Garlic, rosemary, oregano, salt, and sugar. There is no need for any oil.
- Dry in the oven. About 1 hour in the oven is all it takes to get chewy, semi-dried tomatoes!
You can double or triple the sun-dried tomatoes and keep in oil for up to two week. Use in salads, pasta dishes, or as a snack!
🥑 How to Make Guacamole
While the tomatoes are drying in the oven, let's prepare the guacamole!
Homemade guacamole tastes so much better than store-bought and doesn't contain any preservatives or weird ingredients. Here is what you will need to make guacamole:
- Avocado - Use ripe avocados for the creamiest texture.
- Tomato - Optional, but it brings some extra freshness.
- White onion
- Lime Juice - I went with two tablespoons, but feel free to adjust to taste.
- Salt, chili, and black pepper - You can also add finely chopped jalapeño pepper for a spicier guacamole.
Combine all of the ingredients in a small bowl and use a fork to mash the avocado and tomatoes. Feel free to adjust the consistency to your liking, personally I prefer a chunky guacamole.
Top the guacamole with the semi-dried tomatoes and serve with tortilla chips, plantain chips, crackers, or raw carrots!
- Can I use cherry tomatoes? Yes, use about 1 cup of cherry tomatoes, and only cut them in half instead of quarters.
- How to store sun-dried tomatoes? Add the dried tomatoes to a clean glass jar and cover with oil, keep in the refrigerator for up to 2 weeks. Canola oil works best here, olive oil would become cloudy in the refrigerator.
- How to store guacamole? Drizzle with lime juice and cover with plastic film to touch to prevent the guacamole from browning on top.
This guacamole is garlicky, zesty, and loaded with flavor! It makes a quick and healthy appetizer the whole family will love!
Let me know in the comments if you try this recipe!
Guacamole with Rosemary Sun-Dried Tomatoes
- 2 medium tomatoes
- 1 clove of garlic
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
- ¼ teaspoon sugar
- 2 ripe avocados
- 1 small tomato diced
- ½ white onion finely minced
- 1 clove of garlic minced
- 2-3 tablespoon lime juice to taste
- ¼ teaspoon salt adjust to taste
- ⅛ teaspoon chili powder
- ⅛ teaspoon ground black pepper adjust to taste
- 2 tablespoon chopped fresh cilantro for topping
- Preheat oven to 255°F (125°C) and line a baking sheet with parchment paper.
- Slice the tomatoes into quarters and discard the seeds and pulp. If using long tomatoes, cut each quarter in half again. Transfer the tomatoes to a bowl.
- Add the minced garlic, rosemary, oregano, salt, and sugar, and stir to coat. Transfer the tomatoes to the prepared baking sheet and arrange them in an even layer.
- Bake for 1 hour and 15 minutes, or until semi-dried. You don't want to dry the tomatoes completely, so keep an eye on it. They should have the texture of those sun-dried tomatoes packed in oil. Remove from the oven and set aside.
- Add the avocados, diced tomato, minced onion and garlic to a deep plate, or bowl. Mash using a fork until avocado is almost fully mashed.
- Stir in the lime juice, salt, chili powder, and ground black pepper, and stir to combine. Taste and adjust saltiness and sourness if needed.
- Transfer to a small serving bowl and top with the dried tomatoes and fresh cilantro. Serve immediately, or refrigerate until chilled, about 2 hours.
- Guacamole and dried tomatoes will keep for up to 2 days in the refrigerator. Cover with plastic film to touch to prevent the guacamole from browning.