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Roasted Tomato Aioli Recipe

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This recipe for Roasted Tomato Aioli, by , is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Lee

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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