This roasted Tomato and Garlic Aioli Sauce Recipe is lip-smackin' good. The recipe combines roasted Roma tomatoes, red onion, whole cloves of garlic, and thyme. All of these ingredients contribute to the depth of flavor found in this dipping sauce. An array of spices, chipotle pepper in adobo sauce, Tabasco sauce, and of course mayo round this dip to perfection. Warning: addictive in every way.
Roasted Tomato and Garlic Aioli Sauce is ridiculously simple to make. There are two steps, seriously two steps to this smoky, spicy garlicky dip. #1 - Roasting the Vegetables. #2 - Puréeing everything in a food processor. Well, of course, then devouring this divine concoction with my Crispy Baked Sweet Potato Fries or Smoky Grilled Sweet Potato Rounds.
How to Make This Aioli Sauce Recipe
Ingredients:
- Roma Tomatoes - These are the star of the show. It sets the stage for every other ingredient. Roma tomatoes are best for sauces because they have more flesh and less liquid than a salad tomato. They are also known as plum tomatoes.
- Red Onion - you could use a sweet onion as well. I probably wouldn't grab a yellow onion because they tend to be a little more bitter than I would like for this recipe.
- Garlic - the name "aioli" translates to garlic oil. So definitely garlic is a factor in this Roasted Tomato and Garlic Aioli Sauce.
- Olive Oil
- Fresh Thyme
- Kosher Salt and Freshly Ground Pepper
- Smoked Paprika - This adds a nice smoky flavor to the sauce.
- Ground Cumin - A warm, earthy taste that adds a bit of peppery flavor. It complements the roasted tomatoes.
- Chipotle Chili Powder - This has moderate heat to it. There's a rich depth of flavor along with extra smokiness.
- Mayonnaise - Mayo is the base of the aioli and gives it a creaminess.
- Chipotle Pepper in Adobo Sauce - Brings some added heat.
- Hot Pepper Sauce (Tabasco) - Because Tabasco is just GOOD.
- Splash White Wine Vinegar - You can use lemon juice as well.
Step #1 - Roast the Vegetables and Thyme
Cut Roma tomatoes in half lengthwise and lay in a roasting pan cut side up. Cut a red onion into 2-inch chunks. Add the onion along with the tomatoes and large garlic cloves (skin-on). Sprinkle generously with salt and pepper. Lay whole springs of fresh thyme on top and drizzle olive oil over all of this.
Roasts these in the oven at 350°F for about an hour. The tomato skins should be wrinkled and the vegetables soft but not mushy. Let them cool long enough to be able to squeeze out the flesh of the garlic cloves which will infuse the aioli sauce with an abundance of flavor.
Step #2 - Purée in the Food Processor
Once the roasted vegetables are cooled, blend them in the food processor with all the other ingredients. Process the mixture until smooth scraping down the bowl in between pulsing. That's it. So simple. So easy.
It's really good if you let it chill and set overnight as all the flavors will meld together. But honestly, there are times I just cannot wait or I haven't planned ahead. I promise the sauce is still good without the refrigerated time.
What do you serve the sauce with?
This Roasted Tomato and Garlic Aoili Sauce Recipe is wonderful with so many dishes. It's perfect with french fries, drizzle it on fish tacos, mix it with pasta, spoon it over an omelet, and wherever else your imagination can take you. My favorites are found here below: Spicy Skewered Chicken (coming soon to my blog) and Sweet Potato Fries or my Smoky Grilled Sweet Potato Rounds.
How Long will this keep in the Fridge?
It's so hard to believe that this Aioli Sauce Recipe will be around for more than a day, but in case you do have leftovers, store it in an airtight container and put it in the fridge. It will last for a week.
If you're looking for another ridiculously delicious sauce, you'll love these
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PrintRoasted Tomato & Garlic Aioli Sauce
The recipe combines roasted Roma tomatoes, red onion, whole cloves of garlic, and thyme. All of these ingredients contribute to the depth of flavor found in this dipping sauce. An array of spices, chipotle pepper in adobo sauce, Tabasco sauce, and of course mayo rounds this dip to perfection. Warning: addictive in every way.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1.5 cups 1x
- Category: Sauces
- Method: Roasting
- Cuisine: American
Ingredients
- 2 large Roma Tomatoes, cut in half lengthwise
- 1 medium Red Onion, cut into 2-inch chunks
- 8 cloves Garlic
- 1-2 tablespoons Olive Oil
- 4-6 large Sprigs of Thyme
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 1 Β½ tablespoons Smoked Paprika
- 1//2 teaspoon Ground Cumin
- 1 teaspoon Chipotle Chili Powder
- ΒΎ cup Mayonnaise
- 1 Chipotle Pepper in Adobo Sauce, finely chopped
- 4–5 dashes Hot Pepper Sauce (Tabasco)
- Splash White Wine Vinegar
Instructions
- Preheat oven to 350°F.
- Arrange 2 large Roma tomato, cut in half lengthwise on a shallow pan cut side up. Cut one medium red onion into 2-inch chunks and add them to the pan along with 6 garlic cloves with skins still on.
- Drizzle with 1-2 tablespoons olive oil over the vegetables and sprinkle generously with salt and freshly ground pepper. Add 4 sprigs of thyme over the top of the vegetables.
- Cook in the oven for 1 hour or until tomato skins are wrinkled and the vegetables are soft. Let cool.
- Squeeze the soft garlic out of its skin.
- In a food processor, blend the roasted vegetables, 1 Β½ tablespoon paprika, Β½ teaspoon ground cumin, 1 teaspoon chipotle chili powder, ΒΎ cup mayonnaise, 1 finely chopped chipotle chili pepper in adobo sauce, 4 – 5 dashes hot pepper sauce and a splash of white wine vinegar.
- Process the mixture until smooth scraping down the sides in between pulses.
- Season with additional salt and black pepper if necessary.
- Cover and refrigerate at least 30 minutes or overnight for all the flavors to meld together.
Notes
- Roma tomatoes are best for sauces because they have more flesh and less liquid than a salad tomato. They are also known as plum tomatoes.
- It's really good if you let it chill and set overnight as all the flavors will meld together. But honestly, there are times I just cannot wait or you haven't planned ahead. The sauce is still good.
- It's so hard to believe that this Aioli Sauce will be around for more than a day, but in case you do have leftovers, store it in an airtight container and put it in the fridge. It will last for a week.
Nutrition
- Serving Size: ΒΌ cup
- Calories: 240
- Sugar: 2 g
- Sodium: 368 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
Carrie Tyler says
Kristy, Iβm in love!! This aioli sounds like heaven! My kids make fun of me because my dinner plate is always the messiest covered in sauce! This one looks like it will be on my plate this weekend!!!
Kristy Murray says
Thanks Carrie. Oh my goodness, this aioli really is heavenly. But of course, I'm such a sucker for any kind of aioli. Thanks for stopping by and taking the time to leave a comment.
Caroline Sciberras says
Wow!. I'm always trying new recipes, especially with the new season. Thanks a lot for this goodness
Kristy Murray says
Hi Caroline. Thanks so much for stopping by and taking the time to share your thoughts. I'm so thrilled you like the recipe.
Eric says
We've tried this sauce with your sweet potato fries. It is so delicious and perfectly flavored. Thanks for sharing.
Carmen Hellofs says
Soooo yummy. I've made this a couple times and due to lack of something I had to adjust it slightly, but it is so forgiving and packed full of flavor. I'm literally eating it now on a meatloaf sandwich and it is the best meatloaf sandwich ever! Who knew??? I'm just wondering if it would be possible to make a large batch of just the roasted veggies and freeze them to be used at a later time? That was I would just need to add the other ingredients and blend? Thoughts?
Kristy Murray says
Oh YUM! This sauce on a meatloaf sandwich sounds amazing!! Thanks for sharing. Also, yes, you can freeze the roasted vegetables but because of the high water content in the tomatoes, the texture may change slightly. I've never done this, so I can say for sure how it will turn out. But I would love to know what you find if you do. Thanks again Carmen.
Emily Louis says
Smelled so good coming out of the oven but next time I'm putting less paprika!