Roasted Tomato and Garlic Aioli
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Author Notes: Roasted Tomato and Garlic Aioli was fantastic with sausage, corn and clams. Pretty much everything was cooked on the grill. - ibbeachnana
Serves 4-6
- 1/2 pound roasted tomatoes, red and yellow grape or cherry , I started with 1/2 of the tomatoes and found that that was enough , the rest went into the corn
- 3-4 fat cloves roasted garlic
- 1 tablespoon sherry, white wine, or white balsamic vinegar
- 3 egg yolks
- 1/2 cup EVOO
- 3/4 cups mild olive oil
- salt and pepper to taste
- Roast the tomatoes and the garlic. Toss some of the tomatoes in the stick blender jar + chop switch to whisk attachment), add lemon and vinegar, and egg yolks, Whisk on a medium to medium low speed until smooth. Add olive oils and continue to whisk until you have a thick aioli. Season with salt and pepper
- My original recipe is double this recipe so I used 1/2 of the tomatoes for the aioli.
- This recipe was entered in the contest for Your Best Use of Aioli
Tags: Entrees
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