Guacamole stuffed tomatoes are tiny, two-bite bursts of color and flavor that instantly brighten any platter. Instead of serving guacamole with the usual chips, the creamy avocado filling is tucked into juicy cherry tomato “cups,” turning a familiar dip into a playful, hand-held appetizer. They’re easy to grab, require no utensils, and look right at home on everything from casual game-day tables to polished holiday spreads.

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Ingredient Breakdown

Avocados are the foundation of the filling, so choosing the right ones is essential. You want fruit that yields gently when pressed—soft enough to mash smoothly, but not so overripe that they’re stringy or brown inside. A good sign is skin that’s dark and slightly pebbled, with no large indentations or soft spots. Once you’re ready to prep, slice around the pit, twist the halves apart, carefully remove the seed, and scoop the flesh straight into your mixing bowl. A quick squeeze of lime over the avocado as soon as it’s exposed helps keep it from browning and adds instant brightness.

Cherry tomatoes act as the edible vessels for the guacamole. Firm, sweet tomatoes work best; they should feel plump and sturdy so they can be hollowed out without collapsing. Uniform size makes them easier to fill and ensures each piece looks consistent on the platter. Rounder tomatoes create more generous “cups,” while slightly oval ones can look elegant and elongated—either will work, but the overall look of the dish changes subtly depending on what you choose.

The aromatics and heat bring the filling to life. Finely diced onion and chopped cilantro form a fresh, fragrant backbone, adding crunch and herbal notes that cut through the richness of the avocado. Jalapeño steps in with a gentle kick; removing the seeds and inner ribs keeps the heat moderate, while leaving a few in or increasing the amount turns up the spice. Minced garlic threads through the mixture, providing depth and savory character without overpowering the other ingredients when chopped finely enough to disappear into the mash.

Lime and seasoning are the final touches that pull all the components into balance. Fresh lime juice does double duty as a flavor booster and a natural preservative, sharpening the overall taste while helping maintain the guacamole’s vibrant green color. Salt, added thoughtfully and tasted as you go, is what makes each ingredient pop—suddenly the tomato tastes sweeter, the avocado richer, and the cilantro and onion more aromatic. Without enough salt, the filling can taste flat, even if everything else is spot on.

Step-by-Step Preparation Guide

The process begins with prepping the tomatoes. Using a sharp knife, slice each cherry tomato in half lengthwise to create two open surfaces that can sit flat on a tray. With a small spoon, the tip of a teaspoon, or a melon baller, gently scoop out the seeds and inner pulp, turning each half into a hollow “cup.” The goal is to remove enough interior to hold a small mound of guacamole while keeping the walls of the tomato intact. Arrange these tomato cups cut-side up on a serving platter or tray so they’re stable and ready to be filled.

Next comes the guacamole filling. Scoop the avocado flesh into a mixing bowl, then add the finely diced onion, chopped cilantro, jalapeño, minced garlic, lime juice, and salt. This order ensures that the lime can coat the avocado early, while the aromatics settle throughout the mixture as you mash. With a fork or spoon, begin mashing the avocado and mixing in the other ingredients. Aim for a texture that’s mostly smooth but still holds a few small chunks of avocado for interest—too smooth and it can feel heavy, too chunky and it may be tricky to pipe neatly into the tomatoes. Taste the mixture and adjust with a bit more lime or salt if needed.

For neat, consistent filling, use a simple piping hack. Transfer the guacamole into a zip-top bag, pushing it toward one corner and pressing out as much air as possible. Seal the bag, then snip off a small piece of the corner to create a makeshift piping bag. Holding a tomato half in place if needed, gently squeeze a small mound of guacamole into each cup, letting it sit slightly above the rim for a rounded, generous look. Continue until all the tomato halves are filled, then arrange them closely together on a platter, creating a colorful, bite-sized display that’s immediately ready to serve.

Recipe Tips

Choosing the Right Tomatoes
Pick cherry tomatoes that are similar in size and shape so each stuffed piece looks uniform and sits flat on the platter. Firmer tomatoes are easier to hollow out and less likely to split as you scoop out the centers.

Keeping the Guacamole the Right Texture
Mash the avocado just enough to create a creamy base with a few small chunks. If it’s over-mashed and becomes too loose, it won’t hold its shape when piped and may run over the sides of the tomatoes.

Seasoning Smartly
Remember that tomatoes add extra juiciness and a bit of natural sweetness. Taste the guacamole before filling and adjust lime and salt so the flavor is bright and well-seasoned, but not overly sharp or salty.

Making Filling Easy
If the guacamole feels very soft, chill it briefly in the refrigerator before piping. Slightly cooler, firmer guacamole holds its shape better as you squeeze it into the tomato cups.

Timing and Serving
For the best texture, prepare the tomato cups and guacamole separately ahead of time, then assemble closer to serving. This helps the tomatoes stay firm and prevents excess moisture from accumulating at the bottom of the platter.

What to serve With this recipe

These guacamole stuffed tomatoes shine on party platters and appetizer boards. They pair beautifully with a mix of finger foods such as cheese cubes, olives, nuts, and veggie sticks, creating a spread full of color and varied textures. Their bright green and red tones naturally draw the eye, making them a focal point among other small bites.

They’re also a fun addition to Tex-Mex and taco nights. Set them out alongside tacos, quesadillas, fajitas, or nachos as a fresh, cool counterpart to warm, cheesy dishes. The tomatoes offer a juicy contrast to crispy tortillas and grilled fillings, while the guacamole itself echoes familiar flavors in a more playful format.

For lighter lunches and brunches, these stuffed tomatoes work as a savory accent on the side of eggs, salads, or toast. They add a pop of color to brunch boards and sit nicely among items like hard-boiled eggs, smoked salmon, or breakfast sausages. A couple of stuffed tomatoes on the side of a simple salad or grain bowl can transform it into something that feels more curated and complete.

Simple extras can help guests customize each bite. Serve the platter with a bowl of tortilla chips for anyone who wants extra crunch, set out lime wedges for people who love a sharper citrus hit, and offer a small dish of chili flakes or hot sauce for those who enjoy more heat. This way, the base recipe stays crowd-friendly and mild, while still giving room for bolder palates.

frequently Asked Questions

Can I make these ahead of time?
You can prep the components ahead: hollow the tomatoes and store them covered in the fridge, and mix the guacamole a few hours before serving. For the best appearance and texture, fill the tomatoes shortly before guests arrive so the guacamole stays bright and the tomatoes don’t soften too much.

How do I keep the avocado from browning?
Lime juice is key. Make sure it’s mixed thoroughly into the guacamole so all the avocado is coated. Store the guacamole in an airtight container, pressing plastic wrap directly onto the surface to minimize contact with air. A quick stir and taste adjustment before piping will freshen it up.

What if I don’t like jalapeño or want it mild?
You can simply omit the jalapeño for a no-heat version, or use a milder pepper instead. Another option is to add just a tiny amount of very finely diced jalapeño for flavor without significant spice, keeping the overall profile gentle enough for everyone.

Can I use grape tomatoes instead of cherry tomatoes?
Yes, but the shape and size are a bit different. Grape tomatoes tend to be more oval and sometimes narrower, which can make scooping and filling slightly trickier. You may need to take extra care when hollowing them out and use a smaller opening on your piping bag to avoid overfilling.

How do I transport them to a party?
Arrange the stuffed tomatoes snugly in a shallow container so they can’t tip over easily. If needed, line the bottom with a piece of parchment and use a container with a tight, flat lid. Keeping them chilled until serving helps them stay firm and neat.

Flavor Variations and Add-Ons

There are plenty of ways to adapt the filling for different tastes or occasions. For an extra creamy or chunky guacamole, fold in some reserved avocado chunks at the end or stir through a spoonful of Greek yogurt for added tang and silkiness. This simple adjustment can change the mouthfeel without complicating the recipe.

Herb and citrus twists can also refresh the flavor. Adding a bit of fresh mint or chives to the cilantro creates a more layered herbal profile, while a hint of lemon or orange zest brightens the filling and adds a subtle aromatic note. These tweaks are especially nice for spring and summer gatherings, when fresh herbs are plentiful.

Fun mix-ins can enhance texture and visual appeal. A handful of corn kernels, finely diced cucumber, or even a few pomegranate seeds can be folded into the guacamole to add crunch, sweetness, or extra juiciness. Each element brings a different personality to the filling, transforming the stuffed tomatoes into something you can tailor to the season or your menu.

For those who enjoy bolder flavors, spicy and smoky variations are an easy upgrade. Stir in a touch of chipotle in adobo, a sprinkle of smoked paprika, or a dash of hot sauce for deeper, smoldering notes. The gentle sweetness of the tomato balances that smokiness, making each bite both vibrant and satisfying.

Guacamole stuffed tomatoes are the kind of appetizer that looks impressive but relies on straightforward, reliable techniques. Creamy avocado, fragrant cilantro, zesty lime, and a whisper of heat are tucked into juicy tomato halves, creating colorful bites that are easy to eat in one or two mouthfuls. They’re ideal for parties, brunches, and casual get-togethers, and they invite endless customization through herbs, spices, and mix-ins. Once you’ve tried them, it’s hard to go back to serving guacamole in just a bowl—this simple idea quickly becomes a signature favorite that guests remember.

Ingredients

3 ripe avocados
1/2 small onion, finely diced
3 tablespoons fresh cilantro, finely chopped
1 jalapeño, seeds removed and finely diced
2 garlic cloves, minced
1 lime, juiced
1/2 teaspoon salt
20 cherry tomatoes

Instructions

Start by preparing the tomatoes. Using a sharp knife, slice each cherry tomato in half lengthwise. With a small spoon, the tip of a teaspoon, or a melon baller, carefully scoop out the seeds and pulp from the center to create tiny “cups.” Set the hollowed tomato halves aside on a tray or plate, cut-side up, so they’re ready to be filled.

In a mixing bowl, add the avocado flesh, finely diced onion, chopped cilantro, jalapeño, minced garlic, lime juice, and salt. Use a fork or spoon to mash and stir everything together until the avocado is mostly smooth with a few small chunks, and the aromatics are evenly distributed throughout the mixture. Taste and adjust the seasoning with a little extra salt or lime juice, if needed.

To neatly fill the tomatoes, scoop the guacamole into a zip-top bag and push it toward one corner. Snip off a small piece of the corner to create a makeshift piping bag. Gently squeeze a small mound of guacamole into each tomato half, letting it sit slightly above the rim for a pretty, rounded look. Arrange the guacamole stuffed tomatoes on a platter and serve immediately as a colorful, bite-sized appetizer.