- 1 medium tomato
- ½ tsp sea salt
- 1 large avocado
- 1/2 onion, finely diced
- 2 tsp lemon juice
- 1 tsp garlic salt
- ¼ tsp chili powder
- ¼ cup avocado oil
Preheat oven to 200
Cut stem from tomato and slice in half. Place tomato on parchment-lined baking dish. Season with sea salt and roast for 15 to 20 minutes until the salt appears dry and the edges of the tomato are charred.
Remove tomato from oven. Cool 5 minutes and dice into large pieces.
Carefully cut avocado in half, remove pit and dice into large chunks. Scoop out the avocado into a medium bowl.
To the avocado add onion, lemon juice, garlic salt, chili powder and roasted tomato.
With a rubber spatula mix the ingredients to incorporate.
Add roughly 1 Tbsp of avocado oil and mix into the avocado and tomato mixture to incorporate. Add about 2 Tbsp more avocado oil and continue to mix. Add remaining avocado oil. Continue to mix and shake the bowl until the mixture has a sauce-like consistency and the oil is fully combined.