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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: 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.

Ivy Odom

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Credit: Jen Causey

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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