Roasted Tomato Aioli

So, you’re going to make some jalapeño and corn fritters for dinner, and you’re thinking you need a sauce to go with them. Not just plain sour cream or greek yogurt – something more exciting, with some FLAVOR! I have had versions of this aioli at several different restaurants, and every time, I want to DRINK it, it’s so good. This one isn’t quite as amazing as the other versions I’ve tried, but it’s mighty close – and it’s been delicious on everything I’ve tried it on. In the span of 24 hours, I spread it over some jalapeño corn fritters, used it as a vegetable dip, and use it as a sandwich spread. The only option left is just to eat it with a spoon, right? Right.

Roasted Tomato Aioli

Roasted Tomato Aioli
makes about 2 cups

2 medium tomatoes
1 large shallot, sliced
2 cloves garlic, sliced
olive oil
1 teaspoon smoked paprika
3/4 cup mayo
1 T red wine vinegar
salt and pepper

1.) Start by quartering your tomatoes, and seeding them. Heat a grill pan over medium heat, and brush it with olive oil. Lay the tomatoes in a single layer on the hot grill pan. Grill for 5-6 minutes, flipping occasionally, until they’re soft and have nice grill marks.

Roasted Tomato Aioli

2.) Meanwhile, in a small skillet, cook the shallots and garlic in a teaspoon or two of oil, just until they’re soft – 4 or 5 minutes.

Roasted Tomato Aioli

3.) Allow the tomatoes, and the shallot and garlic mixture, to cool slightly. Remove the skins from the tomatoes (they should come off very easily), and throw the tomatoes, shallots, and garlic into a blender. Add the smoked paprika, mayo, red wine vinegar, half a teaspoon of salt and a quarter teaspoon of pepper to the blender, and blend thoroughly, scraping down the sides as needed.

4.) Pour the aioli into a small bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes before serving.

I am not kidding when I say you can (and should) put this aioli on anything you can think of. Even though it’s mayo based, it’s not heavy at all – it has a great smokey flavor from the grilled tomatoes and the smoked paprika, but it’s also creamy and rich. It would be great for dipping french fries, or slathered on your hash browns in the morning. Maybe spread some on to a BLT? I think I’ll try that next. It will last about a week in the fridge, covered tightly.

Or just eat it with a spoon, I’m not judging,
Tina

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