Guacamole with Rosemary Sun-Dried Tomatoes

Ingredients

• 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
• 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

1. 1

   --- "Sun-Dried" Tomatoes ---

2. 2

   Preheat oven to 255°F (125°C) and line a baking sheet with parchment paper.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   --- Guacamole ---

7. 7

   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.

8. 8

   Stir in the lime juice, salt, chili powder, and ground black pepper, and stir to combine. Taste and adjust saltiness and sourness if needed.

9. 9

   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.

10. 10

    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.