Recipe -- Guacamole-stuffed Roma Tomatoes

[Guest guest]

Courtesy of Veggie Jews and " Pete Cohon "

 

Guacamole-stuffed Roma Tomatoes

 

4 Roma tomatoes, halved lengthwise and pulp removed

 

2 Roma tomatoes finely diced

 

3 avocados, pitted and mashed

 

1/3 red onion, finely diced

 

1 bunch cilantro, chopped

 

1 jalapeno, seeded and finely diced

 

2 to 3 garlic cloves, minced

 

1 lime, for zest and juice

 

salt and pepper to taste

 

small amount of vegetable oil (optional)

 

jalapeno slices, for garnish (optional)

 

Halve four Roma tomatoes lengthwise and remove the pulp and seeds.

For raw:

Sprinkle insides with salt and pepper; set aside. For grilled:

Sprinkle insides with salt and pepper and brush skins with a little

oil, and sprinkle the outside with salt and pepper. Grill the skin

side three to five minutes on low flame. Set aside.

 

To make guacamole: Combine avocado, red onion, diced tomatoes,

cilantro, diced jalapeno and lime juice in a bowl.

 

Fill tomato halves with guacamole. Garnish with jalapeno slice and

lime zest.

 

Serves two.

 

Source: Chef Alex Lloyd, Three Sisters Cafe in Indianapolis

 

Pacific Daily News, Guam