Tomato-and-Pepper Aioli


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: 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 softens the tomato paste, too.

Creative Ways to Use Tomato Paste: Tomato-and-Pepper Aioli
Recreate the beloved delivery staple, chicken tikka masala, right at home. Make the quick curry paste in a food processor and you’re basically there. This is a great tomato paste starting point for any home cook. Get the recipe:Tomato-and-Pepper Aioli. Photo: Jen Causey
Hands On Time:
15 mins
Total Time:
15 mins
4 serves


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

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