Roasted Tomato and Garlic Aioli was fantastic with sausage, corn and clams. Pretty much everything was cooked on the grill.
Roasted Tomato and Garlic Aioli was fantastic with sausage, corn and clams. Pretty much everything was cooked on the grill.—ibbeachnana
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
fat cloves roasted garlic
tablespoon sherry, white wine, or white balsamic vinegar
cup mild olive oil
salt and pepper to taste
In This Recipe
- 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