Author Notes
Roasted Tomato and Garlic Aioli was fantastic with sausage, corn and clams. Pretty much everything was cooked on the grill. —ibbeachnana
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Ingredients
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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
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3-4
fat cloves roasted garlic
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1 tablespoon
sherry, white wine, or white balsamic vinegar
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3
egg yolks
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1/2 cup
EVOO
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3/4 cup
mild olive oil
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salt and pepper to taste
Directions
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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
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My original recipe is double this recipe so I used 1/2 of the tomatoes for the aioli.
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