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Fresh garlicky guacamole comes with quick “sun-dried” tomatoes for extra texture and natural sweetness. This crowd-pleasing appetizer requires just 10 minutes of active time and is delicious served with tortilla chips or raw veggies!
If you are looking to take your guacamole to the next level, top it with dried tomatoes!
This recipe is inspired by a guacamole that I saw at the store recently. While it tasted good, I thought it could be done even better, healthier, and cheaper!
This recipe requires just 10 minutes of active time. We start by drying the tomatoes in the oven. While tomatoes are drying, it gives you plenty of time to make the guacamole, and even let it chill a bit in the refrigerator!
🍅 How to Make “Sun-Dried” Tomatoes
The tomatoes in this recipe are not actually “sun-dried” but semi-dried in the oven. It’s a simple process:
- Quarter the tomatoes. Remove the pulp and seeds from the quarters and cut them in half.
- Mix with the seasonings: garlic, rosemary, oregano, salt, and sugar. There is no need for any oil.
- Dry in the oven. About 1 hour in the oven is all it takes to get chewy, semi-dried tomatoes!
You can double or triple the sun-dried tomatoes and keep them in oil for up to two weeks. Use them in salads, pasta dishes, or as a snack!
🥑 How to Make Guacamole
Let’s prepare the guacamole while the tomatoes are drying in the oven!
Homemade guacamole tastes much better than store-bought and contains no preservatives or weird ingredients. Here is what you will need to make guacamole:
- Avocado – Use ripe avocados for the creamiest texture.
- Tomato – Optional, but it brings some extra freshness.
- White onion
- Garlic
- Lime Juice – I went with two tablespoons, but feel free to adjust to taste.
- Salt, chili, and black pepper – You can also add finely chopped jalapeño pepper for spicier guacamole.
Combine all of the ingredients in a small bowl and use a fork to mash the avocado and tomatoes. Feel free to adjust the consistency to your liking; personally, I prefer chunky guacamole.
Top the guacamole with the “sun-dried” tomatoes and serve with tortilla chips, plantain chips, crackers, or raw carrots!
💬 FAQ
Yes, use about 1 cup of cherry tomatoes and cut them in half instead of quarters.
Add the dried tomatoes to a clean glass jar and cover with oil; keep in the refrigerator for up to 2 weeks. Canola oil works best here; olive oil would become cloudy in the refrigerator.
Drizzle with lime juice and cover with plastic film to touch to prevent the guacamole from browning on top.
This guacamole is garlicky, zesty, and loaded with flavor! It makes a quick and healthy appetizer the whole family will love!
🫕 More Plant-Based Appetizers
Let me know in the comments if you try this recipe!
Guacamole with Rosemary Sun-Dried Tomatoes
Ingredients
"Sun-Dried" Tomatoes
- 2 medium tomatoes
- 1 clove of garlic
- 1/4 tsp dried rosemary
- 1/4 tsp dried oregano
- 1/8 tsp salt
- 1/4 tsp sugar
Guacamole
- 2 ripe avocados
- 1 small tomato diced
- 1/2 white onion finely minced
- 1 clove of 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
Instructions
"Sun-Dried" Tomatoes
- Preheat oven to 255°F (125°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
Guacamole
- 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.
- Stir in the lime juice, salt, chili powder, and ground black pepper, and stir to combine. Taste and adjust saltiness and sourness if needed.
- 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.
- 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.
Notes
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Our big family had an avocado party last weekend. We are huge fans of avocados.
Each year, every household brings their favorite avocado dish to join. I had trouble in finding a good recipe for this year until I saw this Guacamole recipe on your blog.
After trying to make it, I have to admit that it tasted so good, exactly to my liking. And to my surprise, the whole family loved my dish.
So, I think I’m going to try some other recipes on your blog too. Thank you for this amazing recipe! 🙂