Makes about 2 1/2 cups
Ingredients
1 vine-ripened tomato
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
4 ripe Hass avocados
1/2 bunch cilantro, washed and dried, roughly chopped
1 lime, halved
1 jalapeño, seeded, ribbed, stemmed and minced
1/4 cup finely diced yellow onion
Directions
Preheat an oven or toaster oven to 400 degrees. Cut the tomato in half through the stem and place cut side down on a small baking sheet. Season with a little salt and pepper and sprinkle it with half the olive oil. Bake about 20 minutes. Remove from the baking sheet and cool.
Peel off the skin from the tomato and finely chop. Set aside.
Place the cumin in a small skillet and toast over high heat. When the cumin begins to smoke, immediately transfer it to a small mixing bowl.
Cut the avocados in half. Remove each pit and score the flesh with a knife. With a large spoon, scoop the flesh into the mixing bowl with the cumin. Squeeze the lime over the avocado and mix well.
Add the cilantro, jalapeño, onion, tomato, and the remaining olive oil. Season with the salt and pepper. Cover the surface of the guacamole until ready for use.
Serve with chips, shellfish or spread on toast and topped with scrambled eggs.
