Roasted Tomato Mayonnaise
Ingredients
- 1 pint cherry tomatoes
- 1 cup neutral oil, such as grape seed, safflower or canola
- ½ teaspoon plus 1 pinch salt
- 1 egg
- 2 teaspoons apple cider vinegar or sherry vinegar
Instructions
- Yield: About 1½ cups Heat oven to 400°. Toss the tomatoes with ¼ cup oil and a big pinch of salt and roast until the skins burst and the liquid evaporates (about 20 to 35 minutes). Remove from the oven and allow to cool. In a food processor, mix the tomatoes, egg, remaining ½ teaspoon salt and vinegar together for 1 minute. Slowly drizzle in the remaining oil until a thick mayonnaise forms. Taste, adjust seasoning and acidity as desired, and serve. Mayonnaise will keep for up to 10 days in the refrigerator.
