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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Tomato Aioli Recipe

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This recipe for Roasted Tomato Aioli is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg yolks
2 t salt
2 t dry mustard
Dash cayenne
1/2 lemon, juiced
4 roasted garlic cloves
Pinch of saffron dissolved in 2 tablespoons hot water
3 Roma tomatoes, split and oven dried
1 cup canola oil
Directions:
Directions:
Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.
Number Of Servings:
Number Of Servings:
1 1/2 cups
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
This a very good served on grilled shrimp.

 

 

 

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