Roasted Tomato & Garlic Aioli Sauce

A bowl of Spicy Roasted Tomato and Garlic Aioli sitting on a wooden board. A red & orange napkin sits next to it.

5 from 2 reviews

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.


  • 2 large Roma Tomatoes, cut in half lengthwise
  • 1 medium Red Onion, cut into 2-inch chunks
  • 8 cloves Garlic
  • 12 tablespoons Olive Oil
  • 46 large Sprigs of Thyme
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 1 1/2 tablespoons Smoked Paprika
  • 1//2 teaspoon Ground Cumin
  • 1 teaspoon Chipotle Chili Powder
  • 3/4 cup Mayonnaise
  • 1 Chipotle Pepper in Adobo Sauce, finely chopped
  • 45 dashes Hot Pepper Sauce (Tabasco)
  • Splash White Wine Vinegar


  • 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 1/2 tablespoon paprika, 1/2 teaspoon ground cumin, 1 teaspoon chipotle chili powder, 3/4 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.


  • 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.


Keywords: aioli sauce, aioli recipe, spicy aioli, garlic aioli, homemade aioli, chipotle aioli

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