You often order your usual with aioli on the side when you go to your local restaurant.
It’s creamy, rich, and delicious. Next time you head to the restaurant, you order the same thing, but this time its tomato aioli.
Hmm, that’s different but sounds nice. Maybe you are one of those people who hasn’t even tried aioli and is completely confused wondering what aioli even is.
Lucky for you, I am going to explain all about aioli and about the tomato version too.
What Is Tomato Aioli?
Aioli is looked upon as a fancy version of mayo. Often it is made with garlic, lemon juice, olive oil, and mayonnaise. Some people like me love the tomato version, which is the same thing with those ingredients, but sundried tomatoes are added in. Aioli can be used as a dipping sauce on the side, or it can be drizzled over fish or even used as a spread.
Is Aioli Like Mayonnaise?
Aioli is just like a mayonnaise, just a fancier version really. They are both emulsions which means two substances that prefer not to mixed together are forced to do so.
This is similar to oil being mixed into a mixture that is water-based. The oil won’t disperse into anything with a water base, so it needs to be broken apart into droplets.
This will allow the mixture to be spread evenly through whatever recipe you are cooking.
With aioli, the oil is forced to mix in with vinegar, egg yolk, mustard, salt, and lemon juice. Ingredients will need to be added in small amounts at a time, and mixing needs to be vigorous.
The droplets won’t actually become connected with the mixture, but they end up so small and distributed evenly that a fluffy, creamy texture is created.
How To Make Your Own Tomato Aioli
Making tomato aioli is easy. You will need:
2 egg yolks
I cup olive oil
1 tbsp mustard
2 tbsp lemon juice
1-2 tbsp warm water
150g semi-dried toamtoes
First of all, you need to process the tomatoes together in a processor until you have a paste.
Now add in your mustard, vinegar, and egg yolks and mix until well combined.
With the processor running, add in the oil slowly as a stream until it is well combined.
Add in your lemon juice and continue to process. You now need to gradually add the water until you have a dipping consistency. Add some salt for seasoning and serve.
What To Do With Tomato Aioli
Tomato aioli is an addictive dip that works with everything from fish to steamed broccoli.
If you are looking for some reasons to go ahead and make a batch, there are plenty.
Tomato aioli can be used as a spread for chicken or salad sandwichs and can be used instead of butter or margarine.
You can add it to your grain bowl or drizzle over fresh fish. Most will cook tomato aioli with raw garlic but try and cook the garlic with a little tomato paste.
You don’t need much, just a spoon or so to help soften the bite of the raw garlic.
Can I Use Canned Or Fresh Tomatoes For Aioli?
You can use both, and it will depend on your preference. Everyone has different tastes, and some like recipes with stronger flavors than others.
You can use fresh tomatoes, but this can be quite a time-consuming job and messy.
I like to use canned tomatoes that are already diced, so there is no washing, peeling, or cutting up. That hard work is already done for you.
You do get a stronger flavor with the canned tomatoes due to the extra salt content.
I have great results with the canned tomatoes. I never have to worry about them going watery or moldy if I don’t use them up fast enough.
Canned tomatoes mean you have them on hand all the time.
Alternatives for Tomato Aioli
You can use tomato paste, but I find the taste ends up a little overpowering, and I tend to stick clear of this one.
I do like sundried tomatoes for a change, especially when using the aioli as a dip with French fries, chicken sticks, or other fried foods.
Tomato aioli is super easy to make and just works out perfect for those fussy eaters who like fancy foods.
Pair the aioli with fried foods for dipping or create a platter of grilled fish and drizzle it over the fish and watch the flavor erupt.
You can use the aioli how you want; there is no right or wrong way.
Experiment with different recipes; there are so many online with different flavors and ingredients. You might just find your favorite.
Frequently Asked Questions About Tomato Aioli
How Long Can Aioli Stay In The Fridge?
10 days is the maximum. It is best after a few days to check the aioli for signs of it going off, such as becoming watery, smelling funny or bacteria growing.
Can You Freeze Tomato Aioli?
It isn’t a good idea to freeze aioli. The ingredients will separate and become watery. It will look and taste nothing like how it was when you made it. Avoid freezing if you can.