Guacamole with Rosemary Sun-Dried Tomatoes

Name: Guacamole with Rosemary Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 3
Ingredients: 2 medium tomatoes; 1 clove garlic; 1/4 tsp dried rosemary; 1/4 tsp dried oregano; 1/8 tsp salt; 1/4 tsp sugar; 2 ripe avocados; 1 small tomato (diced); 1/2 white onion (finely minced); 1 clove garlic (minced); 2–3 tbsp lime juice (to taste); 1/4 tsp salt (adjust to taste); 1/8 tsp chili powder; 1/8 tsp ground black pepper (adjust to taste); 2 tbsp chopped fresh cilantro for topping

By Thomas Pagot · Full of PlantsPublic

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Creamy and garlicky guacamole topped with oven-dried tomatoes! A fresh and healthy appetizer that requires just 8 ingredients!

Prep: 10 min
Cook: 75 min
Total: 85 min
Servings: 3

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Recipe source

This recipe was taken from Guacamole with Rosemary Sun-Dried Tomatoes · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 3 people

Cooking for

2medium tomatoes
1 clovegarlic
0.25 tspdried rosemary
0.25 tspdried oregano
0.13 tspsalt
0.25 tspsugar
2ripe avocados
1small tomato (diced)
1/2white onion (finely minced)
1 clovegarlic (minced)
2–3 tbsplime juice (to taste)
0.25 tspsalt (adjust to taste)
0.13 tspchili powder
0.13 tspground black pepper (adjust to taste)
2 tbspchopped fresh cilantro for topping

Steps

1
Preheat oven to 125°C (125°C) and line a baking sheet with parchment paper.
2
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.
3
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.
4
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 them. They should have the texture of those sun-dried tomatoes packed in oil. Remove from the oven and set aside.
5
Add the avocados, diced tomato, minced onion, and garlic to a deep plate or bowl. Mash using a fork until the avocado is almost fully mashed.
6
Stir in the lime juice, salt, chili powder, and ground black pepper, and stir to combine. Taste and adjust saltiness and sourness if needed.
7
Transfer to a small serving bowl and top with the dried tomatoes and fresh cilantro. Serve immediately, or refrigerate until chilled for about 2 hours.
8
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.

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Per portion

Calories: ~32.8 kcal
Protein: ~3.2 g
Fat: ~20.6 g
Carbs: ~15.4 g
Fiber: ~1.7 g
Sodium: ~103.8 mg

Figures include only weighable linked ingredients. Unweighable: dried rosemary, dried oregano, chili powder. Shown for one portion of a 3-portion recipe.

No allergens inferred from linked foods. Link ingredients or add allergens when editing.