Easy Tomato Aioli Sauce

This Easy Tomato Aioli Sauce is a game-changer, y’all! It’s smooth, creamy, and packed with flavor that’ll have you coming back for more. Whether you’re dressing up a sandwich, topping a burger, or looking for a tasty dip, this sauce does it all.

Tomato Aioli Sauce

I have a fascination with sauces, especially those that I can dip food in and spread on sandwiches.

To me, it’s a fast fix to jazz up whatever food you’re eating stat.

Having a mason jar filled with aioli in my fridge is an instant solution to my sauce obsession because they’re wonderful for dipping, sandwich spreading, and more.  So, having a super easy aioli recipe on hand is a must for this gal.

In the past, I’ve usually used fresh tomatoes to make one of my favorite aiolis, but honestly, using fresh tomatoes is a bit of a hassle.

So, I started experimenting with canned tomatoes.

I already use canned diced  tomatoes a lot, not only because of their convenience (I’m not a fan of dicing tomatoes – least favorite thing to chop ever!), but I’ve never really been able to tell much of a difference in between the flavor of using canned versus fresh in recipes.

I think the reason I can’t tell a difference is because the canning process used today locks in nutrients and natural goodness at the peak of ripeness, just hours after picking.

I’m pleased to announce that swapping out the canned tomatoes for fresh not only was a huge time saver, but it had great results! I couldn’t tell a difference in the taste at all, and the convenience of it was a huge plus.

I’m super pleased to say this is my new way of making it!

I’m serious—this is super easy.  And it’s good on so many things: roast beef sandwiches, a dip for fries, drizzled on top of crab cakes, on burgers, mixed in with cooked pasta – the list goes on and on.  It’s a perfect recipe to have on hand with so many uses!

Ingredients for Tomato Aioli Sauce

• Canned Diced Tomatoes: We’re keeping it simple with canned diced tomatoes. I like using Del Monte California petites, but any brand will do.
• Onion: A medium onion, diced up nice and small, adds a touch of sweetness and depth to the sauce.
• Garlic Cloves: You’ll need four fresh garlic cloves.
• Olive Oil: Just a tablespoon of olive oil helps everything blend together smoothly. It also adds a touch of richness to the sauce.
• Mayo: Half a cup of mayonnaise makes the sauce creamy and gives it that classic aioli texture.
• Plain Greek Yogurt: Another half cup of plain Greek yogurt adds creaminess with a little tang. I
• Lime: The juice of one lime brightens the whole thing up.
• Fresh Dill (or Your Favorite Herb): A tablespoon of fresh dill gives the sauce a little herby goodness. Don’t have dill? No problem! Use whatever fresh herb you love most.
• Salt & Pepper to Taste: A pinch of salt and pepper is all you need to season this sauce just right. Add a little, taste, and adjust as you go.

How to Make Tomato Aioli Sauce

Step One: First thing is opening up your canned tomatoes and draining off the juice.  I use Del Monte’s California petite diced tomatoes and they were perfect for this! You will need 2 14.5oz cans.

Step Two: Place your drained diced tomatoes into a small casserole dish.

Step Three: Add in a medium onion that has been diced, along with a couple of cloves of garlic. You don’t have to chop the garlic, just peel it and throw the cloves in.

Give the mixture a quick stir to combine, drizzle with about 1 tablespoon of olive oil, and season with salt and pepper.

Step Four: Bake uncovered at 400 degrees for 25-30 minutes, or until the onions begin to brown.  I like my onions to get a little bit blackened because I think it creates a little more flavor, so I turn the oven to broil for the last 1-2 minutes of cook time.

Step Five: Remove from the oven and let cool for about 15 minutes before  proceeding to the next step.

Step Six: Once slightly cooled, transfer the tomato mixture into a food processor or blender.

Add in 1/2 cup mayo, 1/2 cup plain Greek yogurt, the juice from one lime, and 1 tablespoon of fresh dill.

If you are a garlic lover, then throw in a couple cloves of raw garlic or add in some garlic powder to taste. If you’re not a dill lover, you can substitute your favorite fresh herb, such as rosemary, chives, etc.—they all work great!

Step Seven: Puree the mixture until smooth. Pour into a serving container – or a mason jar if you’re planning on using it later.

This keeps for a week in the fridge in an airtight container.

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Easy Roasted Tomato Aioli

Ingredients

• 2 14.5 oz cans of diced tomatoes I used Del Monte California petites
• 1 medium onion diced
• 4 cloves garlic
• 1 tablespoon olive oil
• ½ cup mayo
• ½ cup plain Greek yogurt
• the juice from 1 lime
• 1 tablespoon fresh dill or use your favorite fresh herb instead
• salt & pepper to taste

Instructions

• Preheat your oven to 400 degrees.
• Drain the juice from the diced tomatoes. Pour the tomatoes into a baking dish. Stir in the chopped onion & the garlic cloves. Drizzle with the olive oil & season with salt & pepper. Bake, uncovered, for 25-30 minutes, or until the onions are slightly browned. I like my onions a little blackened, so I put mine on broil for the last 1-2 minutes of cooking to toast them up a little.
• Let the tomato mixture cool slightly (about 15 minutes) - then transfer the mixture to a food processor or blender. Add in the mayo, Greek yogurt, lime juice, & fresh dill (or other fresh herbs). If you're a garlic lover, you can add in a couple extra cloves of garlic and/or garlic powder to taste as well. Puree the mixture until smooth.
• Refrigerate until ready to use. This keeps in the fridge for 1 week in an airtight container.

Disclosure: I created this recipe as part of the Cans Get You Cooking campaign for which I am an ambassador for.  I was compensated for my participation. All opinions & general ramblings are my own.