Roasted Tomato Aioli

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!