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Recipe to Print-Roasted Tomato Aïoli - Copy - Copy

$scale_by Recipe Name: Roasted Tomato Aïoli - Copy - Copy Source: Submitted by: Last Modified: Course: Sauce Used in Baskets: No Base: Egg Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.33 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Oven dry tomatoes by placing the halved tomatoes, cut-side down on a parchment-lined cookie sheet. Bake in a 250 degree oven for 3 to 4 hours, or until tomatoes are well dried.

Ingredients: 2 Teaspoons mustard, dry 1 Dash pepper, cayenne 1 Cup oil, canola Directions: Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00