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Roasted Tomato and Bacon Guacamole

Roasted cherry tomatoes and crispy, crumbled bacon give this classic guacamole recipe a sophisticated flavor that will please your crowd on game day, or any day!

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RECIPE: Roasted Tomato and Bacon Guacamole


  • 3 ripe Fresh California Avocados, seeded, peeled and quartered
  • 1/4 cup chopped fresh cilantro
  • 1/2 medium red onion, diced
  • 2 jalapeño peppers, stemmed, seeded and finely diced
  • 2 tablespoons freshly squeezed lime juice
  • salt, to taste
  • freshly ground black pepper, to taste
  • roasted tomato and bacon (see make-ahead recipe below)
  • 1/4 cup crumbled cotija cheese

Roasted tomato and bacon (make ahead of time)

  • 24 cherry or grape tomatoes
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon dried oregano
  • salt, to taste
  • freshly ground black pepper, to taste
  • 8 strips bacon, fried until very crispy and crumbled into bits

Roasted tomato and bacon instructions

  1. Preheat oven to 350º F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste.
  2. Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature.


  1. Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky.
  2. Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary.
  3. To serve, spoon guacamole into a wide, shallow serving bowl. Top with tomatoes, sprinkle with crispy bacon bits and cotija cheese, and serve immediately accompanied by chips.

Recipe and photos courtesy of the California Avocados Commission

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