Tomato by Claire Thomson (Quadrille, £22) Photography ©Sam Folan
Roasted Tomato Aïoli
A rich and glossy mayonnaise enriched with roasted tomatoes and a lot of garlic, this has a gorgeous pink hue in colour.
MAKES
450G
Ingredients
- 100g tomatoes, halved
- 1 small garlic bulb, cloves separated, skin on
- 2 egg yolks
- 400ml sunflower oil (or use 100ml good olive oil and 300ml sunflower oil), plus a splash for roasting
- a splash of white wine or red wine vinegar, or more to taste
- salt and freshly ground black pepper
Method
- Preheat the oven to 180C/160C fan/350F/Gas 4, and line a baking sheet with baking paper. Place the tomato halves on the baking sheet and season them well with salt and pepper. Give them a splash of olive oil and add the garlic cloves to the tray. Roast for about 15–20 minutes, until the tomato halves and garlic cloves are soft. Remove from the oven and leave to cool a little before squeezing the garlic flesh from the skins into a bowl. Finely chop the roasted tomato halves, leaving behind any tough inner core, and put to one side.
- In a bowl whisk the egg yolks with the roasted garlic flesh. Put the oil in a jug so that it is easy to pour, then slowly start whisking a few drops of oil into the egg and garlic mixture. Go very slowly to begin with, then gradually increase the quantity of oil you’re adding each time, whisking in each addition so it is properly amalgamated, before adding the next. Once the mayonnaise begins to hold its shape, you can start to add the oil in a thin, steady stream. When you have added all the oil, you should have a thick and wobbly mayonnaise that easily holds its shape.
- Stir through the chopped roasted tomatoes and season well with salt and plenty of pepper – the aïoli should be highly seasoned. Add a splash of vinegar, if you like – you don’t have to. Mix well. Covered, the aïoli will keep in the fridge for up to three days.
Tomato by Claire Thomson (Quadrille, £22) Photography ©Sam Folan
