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Advice on tomato aioli

post #1 of 5
Thread Starter 
Hello culinary comrades, a quick introduction: this is my first post but have been scrolling the forums for awhile. I'm a line cook at a small plates restaurant in Madison, wi. I am in need of advice on how to get a full tomato flavor through a aioli. The aioli will be used on a roasted artichoke salad. The other elements of the dish have been worked out but Ive got a wall on how to approach the sauce. Poach tomatoes in oil? Infuse the oil? Purée roasted tomatoes and cheat the consistency with xantham gum(died a little typing that) but anyways if any of the chefs out there have some advice on this I'd been greatly obliged
-cheers
post #2 of 5

Welcome to Chef talk.  Check this article on Cheftalk.  I tried it and it works.  I spread mine on a sheet pan and left them in the oven with just a pilot light for 48 hours.  Dried Cherry Tomatoes-Achieving Maximum Flavor

post #3 of 5

Tomato aioli to me says "ketchup". 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #4 of 5
I think you best bet would be to dry in oven, make a paste/purée, and incorporate that into your aioli.

I've also had luck using house preserved tomatoes (canned heirloom cherry toms) in oil, and using the oil to make aioli. I called it tomayonnaise because I am awesome. It was really good. I don't know how just simply poaching tomatoes in oil would work (the preserved ones I used were months old) but you might try that too.
post #5 of 5

Use the oil from the tomato preserved in oil and use the roasted tomato puree

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