Tomato aioli
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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 mo…
This smoky mayonnaise will be your go-to spread this grilling season. Canned fire-roasted tomatoes—a divinely flavorful shortcut—add a nice waft of smoky flavor, which plays off the punchy notes of garlic and red pepper flakes. Pair it with your favorite burger, or treat yourself by using it as a decadent dip for sweet potato fries. Pro tip: Be sure to let the tomato mixture cool completely before combining it with the mayo to ensure the perfect creamy texture.
This recipe is inspired by one of the most classic Spanish tapas; Patatas Bravas. Rather than frying, the potatoes are parboiled, then roasted until deeply golden brown to achieve that perfect bite of crisp crust with a creamy potato interior. For dipping – a generous dollop of smokey tomato aioli!
I finally got tomatoes and basil to put in my garden from my local Navelet's Nursery. I picked up 2 San Marzano plum tomatoes and 3 other Heirloom varieties, plus 2 pots of basil to plant outdoors. I made sure one of my tomato plants was a cherry tomato varietal so S-Bug can snack all summer long. It will be a few more months before my tomatoes are ready for harvesting, but it feels like summer now, so I made up a batch of Tomato Basil Aioli to flavor up springtime. I originally got this…
Feel free to omit the basil leaves if you want just a sun-dried tomato aioli. It's equally delicious! For more depth of flavor, you can use roasted garlic cloves in place of the minced garlic.
The recipe combines roasted Roma tomatoes, red onion, whole cloves of garlic, and thyme. All of these ingredients contribute to the depth of flavor found in this dipping sauce. An array of spices, chipotle pepper in adobo sauce, Tabasco sauce, and of course mayo rounds this dip to perfection. Warning: addictive in every way.
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Sun dried tomato aioli had all the garlicky flavor you love about aioli with the added nuance of deep, umami sun dried tomato flavor. This recipe makes about 1/2 of a cup of aioli or 8 servings of one tablespoon each.
