Roasted tomato aïoli

Makes 450g Sauces and accompaniments

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Method

Preheat the oven to 180C/160C F/Gas 4 and line a baking sheet with baking paper.

Put the tomato halves on the prepared baking sheet and season well with salt and pepper. Add a splash of olive oil and the garlic cloves to the tray and roast for around 15–20 minutes, until the tomatoes and garlic are soft. Remove from the oven and leave to cool a little before squeezing the garlic flesh from the skins into a small bowl. Finely chop the roasted tomatoes, leaving behind any tough inner core, and set aside.

In a bowl, whisk the egg yolks with the roasted garlic flesh. Put the oil into 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 after each addition so it is properly amalgamated before adding the next. Once the aïoli begins to hold its shape, start to add the oil in a thin, steady stream. When you have added all the oil, you should have a thick and wobbly aïoli that easily holds its shape.

Stir through the tomatoes and season well. Add a splash of vinegar, if using, and mix well. The aïoli will keep in the fridge, covered, for up to 3 days. Use as a dip for fritters or in place of mayonnaise.

This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.