Roast Tomato and Balsamic Mayonnaise

1. 1

   Preheat oven to 180C.

2. 2

   Place tomatoes in a small roasting dish in single layer.

3. 3

   Drizzle with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar, then sprinkle with sugar.

4. 4

   Roast tomatoes for 1 1/2 hours, or until slightly shrivelled and starting to char around the edges, then remove from oven and cool.

5. 5

   Combine egg yolks, mustard and remaining vinegar in a food processor and process until combined.

6. 6

   With the motor running, add remaining olive oil a little at a time (the mixture should be emulsified and quite thick).

7. 7

   Add roasted tomatoes and any juices, and process until smooth, then season to taste with sea salt and freshly ground black pepper.

8. 8

   The mayonnaise will keep, covered and refrigerated, for up to 1 week.

* Per serving · 4 servings · Values may vary.