Best 2 Sun Dried Tomato Aioli Recipes
Sun-dried tomato aioli is a flavorful and versatile condiment that can add a burst of flavor to a variety of dishes. It is made with sun-dried tomatoes, which are tomatoes that have been dried in the sun or in a dehydrator until they are hard and concentrated in flavor. These tomatoes are then combined with mayonnaise, garlic, and other seasonings to create a creamy and tangy sauce. Sun-dried tomato aioli can be used as a dipping sauce for vegetables, seafood, or chips, or as a spread for sandwiches and burgers. It can also be added to pasta dishes, grilled meats, or even to make a salad dressing. With its vibrant flavor and versatility, sun-dried tomato aioli is a great addition to any kitchen.
Here are our top 2 tried and tested recipes!
MARYLAND CRAB CAKES WITH SUN-DRIED TOMATO AIOLI
From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.
Provided by Oolala
Categories Sauces
Time 35m
Yield 1/2 cup aioli, 6 serving(s)
Number Of Ingredients 16
Steps:
- For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
- Remove from heat, transfer to a plate and let cool.
- In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
- Add the cooled vegetable mixture and stir to mix.
- Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
- Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
- Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
- When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
- To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
- Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.
SUN-DRIED-TOMATO AIOLI
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 5m
Yield Makes 2 1/4 cups
Number Of Ingredients 6
Steps:
- Puree tomatoes, egg and yolk, mustard, and basil in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, add water, 1 teaspoon at a time.) Season with salt. Aioli can be stored in refrigerator up to 2 days; whisk before using.
Tips:
- Use high-quality sun-dried tomatoes for the best flavor. Look for tomatoes that are plump and have a deep red color.
- If you don't have any sun-dried tomatoes on hand, you can make your own by roasting tomatoes in the oven at a low temperature until they are dry.
- To make the aioli, use a food processor or blender to combine the ingredients until they are smooth and creamy.
- If you don't have a food processor or blender, you can make the aioli by hand. Just mash the ingredients together with a fork until they are well combined.
- Serve the aioli immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Sun-dried tomato aioli is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for dipping vegetables, spreading on sandwiches, or using as a marinade for chicken or fish. With its rich, tangy flavor, sun-dried tomato aioli is sure to become a favorite in your kitchen.
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