Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
This roasted tomato aioli is so worth the effort! It’s a great condiment to keep on hand year round! The aioli is great on any sandwich or burger. However, you can also treat yourself by using it as a decadent dip!
Step 1 First, preheat the oven to 350°F. Prep the baking sheet. First, arrange NatureSweet Glorys® (whole or halved) on a shallow pan with onion chunks. Next, add 6 garlic cloves with skins still on. Then, drizzle with 1-2 tablespoons of olive oil over the pan and sprinkle generously with salt and freshly ground pepper. You can also add 4 sprigs of thyme over the top.
Roasted Tomato Aioli
Step 2 Bake. Cook in the oven for 1 hour or until tomato skins are wrinkled and soft. Then, let cool. If using heads of garlic, squeeze the soft garlic out of its skin. Blend. In a food processor, blend the roasted tomatoes/garlic/onion, all seasonings (paprika, cumin, chipotle chili powder), mayonnaise, hot sauce and white wine vinegar. Process the mixture until smooth. You may have to scrape down the sides in between pulses. Finally, season with additional salt and black pepper if necessary.
Roasted Tomato Aioli
Step 3 Refrigerate. Cover and refrigerate at least 30 minutes or overnight for all the flavors to meld together.
Roasted Tomato Aioli