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.