Roasted Tomato Aioli

1. 1

   First, you roast the tomatoes. (Note: you will have leftovers; not all of the roasted tomatoes will be used in this recipe. You will hug yourself later for having leftover roasted tomatoes!)

2. 2

   Preheat oven to 375 degrees.

3. 3

   Slice each tomato into roughly eighths, and toss in a small bowl with the olive oil, dried basil, and two of the cloves of minced garlic. Arrange on a silicone-mat-lined baking sheet (or a regular baking sheet that's been lightly oiled). Bake at 375 degrees for 35-40 minutes.

4. 4

   Meanwhile, place the mayonnaise, two remaining cloves of garlic (minced), paprika and salt in a food processor and process until smooth. When the tomatoes are done, allow them to cool somewhat (they can be warm, but not scorching hot). Then add about 1/4 cup of the roasted tomatoes (remember, you'll have extra). Process until smooth. Add about one tablespoon of milk, and check the texture. If it's a bit thick still, add another tablespoon of milk, or a dash of olive oil.

5. 5

   This may seem like a lot of work for a condiment, but it is so totally worth it! Enjoy!

* Per serving · 4 servings · Values may vary.

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