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.