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Prep time
10 minutes
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Cook time
30 minutes
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makes
2 cups
Author Notes
Mayonnaise with Oven Roasted Heirloom Tomatoes and Roasted Garlic is a simple dressing for an end of summer aioli platter. I used steamed artichokes, French green beans, chickpeas, steamed potatoes, hard boiled eggs and olives but you can use this dressing with grilled vegetables too —Tablecollective
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Ingredients
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1/2 cup
Tomato Bliss Oven Roasted Tomatoes
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1 cup
Hellmans Mayonnaise
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1
head of garlic
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1/2 tablespoon
olive oil
Directions
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Pre heat oven to 350 degrees.
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Place the garlic in aluminum foil and top with 1/2 tablespoon olive oil. Seal and cook in the oven for 30 minutes until tender.
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Drain 1/2 cup of Tomato Bliss Oven Roasted Heirloom Tomatoes, reserve the liquid.
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Remove garlic from the oven and squeeze the roasted garlic into a food processor. Add the 1/2 cup drained tomatoes and the mayonnaise to the processor and pulse until smooth.
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Serve with steamed or grilled vegetables.
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