Preheat your oven to 425 degrees F.
Line a baking sheet with parchment paper.
Place the halved tomatoes and limes on the sheet. Drizzle them generously with olive oil.
Sprinkle the mixture with salt and pepper.
Turn the limes cut-side down.
Roast in the oven for 20 to 25 minutes.
In a large bowl, mash together the avocados, jalapeno, onion, and cilantro.
Squeeze the juice of two roasted limes into the mixture.
Season with additional salt and pepper to taste.
Stir in almost all of the roasted tomatoes, saving a few for topping later.
Gently fold in most of the queso fresco.
Top the guacamole with the remaining roasted tomatoes, sprinkle with extra cilantro.
Serve immediately with your favorite tortilla chips.
