Name: Guacamole Stuffed Tomatoes Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 8 medium ripe tomatoes; 1 teaspoon salt (for tomatoes); 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); 2 tablespoons fresh cilantro, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon cumin (optional)

Ingredients

8 medium ripe tomatoes

1 teaspoon salt (for tomatoes)

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 (for guacamole)

1/4 teaspoon black pepper

1/2 teaspoon cumin (optional, but adds a nice depth)

Instructions

Step 1: Wash the tomatoes thoroughly and pat them dry. Slice off the tops about 1/4 inch and set aside.

Step 2: Using a spoon or melon baller, gently scoop out the seeds and pulp, leaving a sturdy shell. Be careful not to scoop too aggressively to keep the walls intact.

Step 3: Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Add the lime juice before mashing to brighten the flavor and prevent browning.

Step 4: Mash the avocado with a fork or potato masher to your desired texture—smooth or slightly chunky.

Step 5: Add the finely diced red onion, minced garlic, chopped jalapeño (if using), chopped cilantro, salt, black pepper, and cumin. Mix gently until well combined. Taste and adjust seasoning if needed.

Step 6: Spoon the guacamole mixture into each hollowed tomato, filling them generously but not overstuffing to avoid spilling. Press lightly to secure the filling.

Step 7: Place the filled tomatoes on a serving platter. Optionally, garnish with extra cilantro, a pinch of paprika, or tiny diced tomatoes for added color.

Step 8: Chill the tomatoes in the refrigerator for 10–15 minutes before serving, or serve immediately for the freshest taste.

Tips & Variations

Use a piping bag or a resealable plastic bag with a corner cut off to stuff the tomatoes more easily and uniformly.

Try adding diced mango or pineapple to the guacamole for a sweet twist.

If you prefer less heat, omit the jalapeño or substitute with a mild bell pepper.

For extra crunch, mix in some finely chopped celery or toasted pumpkin seeds.

Storage

Store the stuffed tomatoes covered in an airtight container in the refrigerator for up to 1 day. Because the tomatoes can release moisture, it’s best to prepare them shortly before serving. The guacamole may brown slightly over time; stirring in a little fresh lime juice before serving can refresh the color. Leftover guacamole can be kept separately in an airtight container with plastic wrap pressed on the surface to minimize browning for 1–2 days.

FAQs

Can I prepare the guacamole filling ahead of time?

Yes, you can make the guacamole up to a few hours in advance. Add lime juice before mashing and cover tightly with plastic wrap pressed directly on the surface to prevent browning. Stuff the tomatoes shortly before serving for best results.

What type of tomatoes work best for this recipe?

Medium to large ripe tomatoes with a sturdy flesh, such as beefsteak or vine-ripened tomatoes, work best. They should be firm enough to hold their shape once hollowed out but ripe enough for a sweet, juicy flavor.