Roasted Tomato and Garlic Aioli

By • May 25, 2011 • 0 Comments

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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
  1. 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
  2. My original recipe is double this recipe so I used 1/2 of the tomatoes for the aioli.
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