Easy Roasted Tomato Aioli
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, & 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. And in no way is it considered a ‘fast’ recipe. 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 & 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, & 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 & on. It’s a perfect recipe to have on hand with so many uses!
Here’s what you need:
First thing is opening up your canned tomatoes & draining off the juice. I’ve used Del Monte’s California petite diced tomatoes – they were perfect for this! You will need 2 14.5oz cans.
Place your drained diced tomatoes into a small casserole dish.
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 & pepper.
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.
Remove from the oven and let cool for about 15 minutes before proceeding to the next step.
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, & 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 – rosemary, chives, etc… they all work great!
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.
Easy Roasted Tomato Aioli
- 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
- 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.