The Pioneer Woman Tasty Kitchen
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Roasted Tomato Aioli

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Level: Easy

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Description

A mayonnaise-based sauce perfect for dipping fried vegetables, or as a condiment on out-of-this-world sandwiches.

Ingredients

  • 4 whole Medium Tomatoes
  • 4 cloves Garlic, Minced
  • ¼ cups Olive Oil
  • 1 teaspoon Dried Basil
  • ⅓ cups Mayonnaise
  • 1 dash Paprika
  • 1 dash Salt
  • 2 Tablespoons Whole Milk, Or As Needed

Preparation

First, you roast the tomatoes. (Note: you will have leftovers; not all of the roasted tomatoes will be used in this recipe. You will hug yourself later for having leftover roasted tomatoes!)

Preheat oven to 375 degrees.

Slice each tomato into roughly eighths, and toss in a small bowl with the olive oil, dried basil, and two of the cloves of minced garlic. Arrange on a silicone-mat-lined baking sheet (or a regular baking sheet that’s been lightly oiled). Bake at 375 degrees for 35-40 minutes.

Meanwhile, place the mayonnaise, two remaining cloves of garlic (minced), paprika and salt in a food processor and process until smooth. When the tomatoes are done, allow them to cool somewhat (they can be warm, but not scorching hot). Then add about 1/4 cup of the roasted tomatoes (remember, you’ll have extra). Process until smooth. Add about one tablespoon of milk, and check the texture. If it’s a bit thick still, add another tablespoon of milk, or a dash of olive oil.

This may seem like a lot of work for a condiment, but it is so totally worth it! Enjoy!

One Comment

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firethehousewife on 3.25.2010

I made this to go with some crabcakes I made for my anniversary dinner, SO GOOD. I will admit, I cut the recipe down a lot since there were only 2 of us and it ended up being too garlicky, but I think that was definitely because of my division, and not the recipe. Or maybe I had some particularly potent garlic…haha

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