Name: Tomato-and-pepper Aioli Recipe
Total time: 15 min
Yield: 4
Cuisine: French

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What to do with a recipe for a tomato-and-pepper aioli? Double it, memorize it, get it tattooed, because this is an addictive dip that plays well with everything from steamed broccoli to onion rings. Need more reasons to whip up a batch? Here are three: its perfect for smearing in sandwiches, serving alongside fries, or dolloping onto a grain bowl. Traditional aioli calls for raw garlic, but here, cooking the garlic with the tomato paste takes the bite out, and softens the tomato paste, too. 

How to make Tomato-and-pepper Aioli Recipe

Ivy Odom

Crawler

French

<p>What to do with a recipe for a tomato-and-pepper aioli? Double it, memorize it, get it tattooed, because this is an addictive dip that plays well with everything from steamed broccoli to onion rings. Need more reasons to whip up a batch? Here are three: its perfect for smearing in sandwiches, serving alongside fries, or dolloping onto a grain bowl. Traditional aioli calls for raw garlic, but here, cooking the garlic with the tomato paste takes the bite out, and softens the tomato paste, too. </p>

Olive oil

Tomato paste

Clove Garlic,  Finely Chopped

Mayonnaise

Finely chopped roasted red bell pepper

White wine vinegar

Granulated sugar

Heat oil in a small nonstick skillet over medium. Stir in tomato paste and garlic; cook, stirring often, until fragrant, about 2 minutes. Transfer mixture to a bowl; add mayonnaise, roasted bell pepper, vinegar, sugar, and cayenne, and whisk until combined.

step 1

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