Roasted Fresh Salsa Guacamole

Note: When preparing the base guacamole recipe, omit the salt.

Method:

Slice 1 pint of cherry or grape tomatoes in half, then toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt and ½ teaspoon ground black pepper. Spread the tomatoes evenly over a rimmed baking sheet and roast at 425 F for 15 minutes, or until lightly browned.

Stir the roasted tomatoes, a 12-ounce jar of roasted red peppers (drained, patted dry and diced), ¼ cup diced red onion, 1 diced jalapeño pepper (with or without seeds, depending on your heat tolerance) and 4 minced cloves of garlic into the base guacamole recipe.

Nutrition information per serving: 150 calories; 110 calories from fat (73 percent of total calories); 12 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 5 g fiber; 2 g sugar; 2 g protein; 270 mg sodium.