Roasted Tomato Pepper Mayo
- 2 tomatoes (roast more and keep them for other recipes!)
- 2 cloves garlic, minced
- salt and pepper
- ½ tablespoon oregano, chopped
- ½ tablespoon basil, chopped
- 1 tablespoon brown sugar
- olive oil
- 2 poblano peppers
- hot grill
- ½ to ¾ cup mayonnaise
- ½ teaspoon salt
- ¼ teaspoon pepper, freshly ground
- ¼ teaspoon paprika
- Pre-heat oven to 425 F.
- Half tomatoes. Leave seeds, etc. in tact.
- In a large bowl, toss tomatoes with enough olive oil to coat.
- Sprinkle oregano, basil, salt, pepper and sugar.. Toss well.
- In a large oven-safe skillet, place tomatoes cut down down.
- Place in oven.
- Cut pointed end of garlic head off with kitchen shears or knife.
- In tiny oven-safe dish, toss garlic head in olive oil. Place stem side down (cut side up).
- Cover with foil.
- Bake both for ~30-40 minutes.
- Remove tomatoes when shriveled and roasted to cool.
- After 30 minutes, remove foil from top of garlic dish. Let roast for additional 15 minutes.
- Remove and allow to cool.
- When cooled, remove roasted garlic. Squeeze and pull cloves out until all of the garlic is removed from head.
- Place poblano peppers over very hot grill, preferably over direct flame.
- Roast until charred on each side of peppers.
- Remove to cool completely.
- Preferably with gloves, peel off charred skin and keep peppers. Dispose of seeds. (or keep if you prefer a spicy sauce)
- Combine all prepared ingredients (tomatoes with skins and all, garlic, peppers) with mayo and seasoning in blender.
- Blend very well, until smooth.
- If seeds exist after blending, strain. I did not have to do this, as my blender created a smooth finished product.
- Enjoy! Keep refrigerated.
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Serving size: ½ tablespoon
Recipe by Southern FATTY at https://www.southernfatty.com/roasted-tomato-pepper-mayo/
3.5.3226