Roasted Tomato 'n' Garlic Mayonnaise |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 13 |
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âWe love to use this versatile mayo on any sandwich, but it's especially good on a BLT. I usually make a big batch on the weekends and use it as leftovers to dress up any evening meal.â âCindie Haras of Boca Raton, Florida Ingredients:
4 plum tomatoes |
3 teaspoons olive oil, divided |
1 teaspoon each dried basil, oregano and rosemary, crushed |
1/4 teaspoon coarsely ground pepper |
1/2 teaspoon salt, divided |
1 whole garlic bulb |
3/4 cup reduced-fat mayonnaise |
Directions:
1. Cut tomatoes in half lengthwise; drizzle cut sides with 1-1/2 teaspoons oil. Combine the herbs, pepper and 1/4 teaspoon salt; sprinkle over tomatoes. Place cut side down on a baking sheet coated with cooking spray.
2. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap in heavy-duty foil; place on baking sheet with tomatoes. Bake at 425° for 15 minutes.
3. Turn tomatoes; drizzle with remaining oil. Bake 20-25 minutes longer or until garlic is tender and tomatoes are softened. Cool for 10 minutes.
4. Squeeze softened garlic into a small bowl; chop tomatoes and add to garlic. Stir in mayonnaise and remaining salt until blended. Yield: 1-2/3 cups.
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