I've been waiting for good, fresh tomatoes for Robert, and finally they came! Farmhouse Delivery sent three gorgeous, local tomatoes in our bushel this week. Since this is Texas, guacamole is practically its own food group and should be introduced early. We've already done plain avocado mash, but haven't quite made the jump to full on guacamole. These tomatoes gave me the perfect opportunity to start introducing more flavor in an intermediate step.

Tomato Mash, Texified

First, remove the skin of the tomato (I had to look this one up)

Bring a pot of water to a healthy boil and submerge the tomato for about 30 seconds
Remove the tomato and dunk it in a bowl of ice water
Use your fingers to peel of the skin

Then prepare

Cut the tomato in half and scoop out the seeds
Steam the tomato halves for about 10 minutes (you can reuse the pot that you just boiled the tomato in)
Wash a few sprigs of cilantro
Wash an avocado, then scoop out one half (mash with a fork if you need a mush)
Blend the tomato and uncooked cilantro. Don't add any cooking liquid as the tomato will be mash after just a few pulses
Pour the tomato mixture into the center of the avocado half.
Serve by taking a small sliver of avocado combined with tomato on each spoonful.