Sun-Dried Tomato Aioli

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Sun-Dried Tomato Aioli

This rich sauce is dependent on best-quality dried tomatoes; I recommend the California Sun Dry brand.


  • 1/2 cup mayonnaise
  • Pinch of cayenne pepper
  • 1 small garlic clove smashed
  • 1/4 cup drained sun-dried tomatoes


  • In a food processor, pulse the sun-dried tomatoes with the garlic and cayenne until finely chopped, then puree until smooth. Add the mayonnaise and pulse just until blended.

    The aioli can be refrigerated for up to 1 week. Let return to room temperature before serving.

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