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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 dry mustart
Dash cayenne
1/2 lemon, juiced
4 roasted garlic cloves
Pinch of saffron dissolved in 2 T hot water
3 Roma tomatoes, split and oven dried
1 c canola or vegetable oil.
Directions:
Directions:
Begin with all ingredients at room temperature, they will emulsify more readily.
In a food processor or blender, process the yolks, mustard, cayenne, lemon juice, garlic and saffon 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 seasoning.
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
To oven roast the tomatoes, cut each tomato in half lenthwise. Put on greased pan and roast in a 250 degree oven for 4 1/2 to 5 hours. Sprinkle with a little salt.

 

 

 

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