Tomato and Pepper Aioli


Roasted red pepper, garlic, and tomato flavors combine for an easy dip recipe you'll want to make every time you host a party.

tomato and pepper aioli dip served in a small white bowl with a side of fries
Photo: Jen Causey
Hands On Time:
15 mins
Total Time:
15 mins
4 serves

Our tomato and pepper aioli recipe should be memorized—it's just that good. This is an irresistible dip recipe that goes well with everything from steamed broccoli to onion rings.

It's 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 also softens the tomato paste.


  • 1 teaspoon olive oil

  • 1 tablespoon tomato paste

  • 1 clove garlic, finely chopped

  • cup mayonnaise

  • ¼ cup finely chopped roasted red bell pepper (about ½ bell pepper from 1 [8-oz.] jar)

  • ½ teaspoon white wine vinegar

  • ¼ teaspoon granulated sugar

  • teaspoon cayenne


  1. Heat oil in a small nonstick skillet over medium. Stir in tomato paste and garlic; cook, stirring often, until fragrant, about 2 minutes.

  2. Transfer mixture to a bowl; add mayonnaise, roasted bell pepper, vinegar, sugar, and cayenne, and whisk until combined.

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