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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.