Guacamole with Roasted Cherry Tomatoes

Avacdogauc roasted
Guacamole is one of my favorites. This morning in the market avocados were on sale so I bought a bunch of them along with some cherry tomatoes.

I wanted to do something different from the usual Guacamole, but didn’t want to veer off and make it too different. I decided so use the cherry tomatoes that were roasting in the oven instead of using raw chopped tomatoes. I also used my *cilantro pesto I had made the other day. The results were fantastic, the roasted tomatoes gave the Guacamole a richer more robust flavor.


I was told years ago in Mexico that the secret to a good Guacamole was to not blend it, but to make sure the avocados are ripe and soft, and to cut it in chunks and toss it lightly.

Everyone has their own recipe, here is mine.

Six soft avocados
A container of cherry tomatoes roasted in the oven and then chilled
1 clove garlic
1 Chili pepper diced or dry red pepper flakes (to your liking)
Juice from one lime
Red hot sauce (to your liking)     *Two tablespoons cilantro pesto
Roughly chop the avocado and the (cooled) roasted tomatoes and put into a large mixing bowl. Add the rest of the ingredients and it toss gingerly until everything is incorporated, do not mix this like wild lunatic, be gentle!

* cilantro pesto: I had bought a ton of cilantro and didn’t want to waste it so I put in the food processor with some plan vegetable oil. I store it in the refrigerator and use it when a recipe calls for cilantro.

gauc roasted


About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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2 Responses to Guacamole with Roasted Cherry Tomatoes

  1. kate magee says:

    Great recipe! I don’t like cilantro but love the idea of roasting the tomatos in advance…yummm! I also add a bit of diced red onion to my guac – adds some crunch/colour…


    • johncpicardi says:

      Sounds nice, yeah wanted to make it different… glad you life… I wonder what corn would be like? MMMMM or roasted corn… must try…


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