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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
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". 

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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