Roasted Tomato and GarlicĀ Aioli

May 25, 2011
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 cup mild olive oil
  • salt and pepper to taste
In This Recipe
  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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