Guacamole Stuffed Tomatoes
What I love most about guacamole stuffed tomatoes is how effortlessly they combine creamy, zesty guacamole with the juicy sweetness of ripe tomatoes.
Equipment
- Sharp chef’s knife
- Spoon or melon baller
- Mixing Bowl
- Fork or potato masher
- Cutting board
- Serving platter or tray
Ingredients
For the Tomatoes:
- 8 medium ripe tomatoes
- 1 teaspoon salt
For the Guacamole Filling:
- 2 ripe avocados
- 1 small lime juiced
- 2 tablespoons red onion finely diced
- 1 small garlic clove minced
- 1 small jalapeño seeded and finely chopped (optional for a kick)
- 2 tablespoons fresh cilantro chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin optional, but adds a nice depth
Instructions
Prepare the Tomatoes
- Wash the tomatoes thoroughly and pat them dry.
- Slice off the tops of the tomatoes, about 1/4 inch, and set aside.
- Using a spoon or melon baller, carefully scoop out the seeds and pulp, leaving a sturdy shell.
- Pro Tip: Don’t scoop too aggressively—you want the tomato walls to stay intact so they hold the guacamole filling without collapsing.
Make the Guacamole Filling
- Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
- Mash the avocado with a fork or potato masher until it reaches your preferred texture—smooth or slightly chunky.
- Add lime juice, finely diced red onion, minced garlic, chopped jalapeño (if using), cilantro, salt, pepper, and cumin.
- Mix everything gently until combined. Taste and adjust seasoning if needed.
- Pro Tip: Always add lime juice before mashing; it not only brightens the flavor but also keeps the avocado from turning brown.
Stuff the Tomatoes
- Spoon the guacamole mixture into each hollowed tomato. Fill it generously but avoid overstuffing to prevent spilling.
- Lightly press the filling to ensure it stays in place.
- Pro Tip: Using a piping bag or resealable plastic bag with a corner cut off makes stuffing easier and more uniform, especially for a tray presentation.
Garnish and Serve
- Place the filled tomatoes on a serving platter.
- Optionally, sprinkle extra cilantro, a pinch of paprika, or tiny diced tomatoes on top for added color and freshness.
- Chill in the refrigerator for 10–15 minutes before serving, or serve immediately.
Notes
Nutritional Value (Per Serving)
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 190mg
- Carbohydrates: 9g
- Fiber: 4g
- Sugars: 3g
- Protein: 2g
- Vitamin C: 20% DV
- Potassium: 10% DV