Best 13 Tomato Mayonnaise Recipes

SUN-DRIED TOMATO MAYONNAISE

Steps:

• Stir together mayonnaise and pesto until well blended. Spread on hamburgers, or serve as desired.

ROASTED TOMATO 'N' GARLIC MAYONNAISE

Steps:

• 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., 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., Turn tomatoes; drizzle with remaining oil. Bake 20-25 minutes longer or until garlic is tender and tomatoes are softened. Cool for 10 minutes., Squeeze softened garlic into a small bowl; chop tomatoes and add to garlic. Stir in mayonnaise and remaining salt until blended.

ITALIAN PASTA SALAD WITH TOMATO MAYONNAISE

Steps:

• Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
• In large bowl, combine cooked pasta and all remaining salad ingredients; mix well.
• In small bowl, combine all tomato mayonnaise ingredients; blend with wire whisk until well blended. Pour mayonnaise over salad; stir gently to coat. If desired, garnish with additional parsley.

CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA

Steps:

• Mayonnaise:.
• Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
• Remove from the food processor, place in a bowl and cover the surface with cling wrap.
• Salsa:.
• Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
• Mix in a touch of olive oil and set aside.
• Chicken:.
• Preheat oven to 180 (350 fahrenheit).
• Cook the bacon in a large heavy based pan, until soft.
• Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
• If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
• Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
• If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
• Add a pinch of salt and pepper and process once again.
• The mixture should appear slightly oily and shiny when done.
• Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
• In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
• Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.

MOSTLY A TOMATO SANDWICH WITH BASIL MAYONNAISE

Steps:

• Mix the mayo, basil, lime juice and zest.
• Split the rolls and generously slather top and bottom with mayo mixture.
• Layer on 1/2 the tomato slices, pepper rings, onion rings and sprouts if using. Top with more tomato.
• Salt and pepper to taste.
• Close the roll and mush it down a bit so it will fit in your mouth.
• Grab plenty of napkins and enjoy!

SUN-DRIED TOMATO MAYONNAISE

Steps:

• Blend all ingredients in a small bowl.
• Refrigerate 30 minutes before serving so flavors can develop.

TOMATO MAYONNAISE

Steps:

• Puree the tomato pulp and set aside.
• In a bowl,start by beating the egg,salt,white pepper and cayenne pepper together with 1 tablespoon of the oil.
• Continue whisking in the oil 1 tablespoon at a time until the sauce has emulsified and all of the oil is incorporated into the sauce.
• Fold in the pureed tomato and the tomato paste.
• Add the lemon juice and adjust seasonings to your taste.
• Store tomato mayonnaise tightly covered in the refrigerator.

SARDINE TOASTS WITH TOMATO MAYONNAISE AND FENNEL

Steps:

• Make the tomato mayonnaise:
• Preheat oven to 500°F. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20-25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about 1/2 cup tomato purée. Let cool.
• Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant. Let cool and finely grind in spice mill or with mortar and pestle.
• Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.
• Assemble the toasts:
• Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Brush both sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side.
• Toss fennel, dill, parsley, lemon juice, and remaining 1 Tbsp. oil in a medium bowl; season with salt. Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad.
• Do Ahead
• Tomato mayonnaise can be made 5 days ahead. Cover and chill.

CLASSIC TOMATO TOAST WITH MAYONNAISE AND CHIVES

Steps:

• Combine mayonnaise and 2 Tbsp. chives in a small bowl. Spread each toast with 1 heaping Tbsp. chive-mayonnaise. Divide tomato slices among toasts and sprinkle each with salt, pepper, and sugar, if using. Top with remaining 2 Tbsp. chives.

ITALIAN PASTA SALAD WITH TOMATO MAYONNAISE

Steps:

• Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. 2 of 3 In large bowl, combine cooked pasta and all remaining salad ingredients; mix well. 3 of 3 In small bowl, combine all tomato mayonnaise ingredients; blend with wire whisk until well blended. Pour mayonnaise over salad; stir gently to coat. If desired, garnish with additional parsley.

BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE

Steps:

• In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.

TOMATO MAYONNAISE MICHEL FITOUSSI

Steps:

• Beat egg yolk until thick and sticky.
• Add the mustard and vinegar and beat some more.
• Carefully add the olive oil a few droplets at the time. If you add too much at once the mayonnaise will curdle. The mayonnaise should be extremely thick.
• Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.
• Put 1/4 cup mayonnaise into a bowl. Reserve the rest for another use. Slowly beat tomato juice into mayonnaise. The sauce should be smooth and velvety.

MOZZARELLA CHEESEBURGERS WITH BASIL MAYONNAISE AND TOMATO SALSA

Steps:

• Form 1 pound ground beef into 4 patties. Place on heated grill pan. Cook for 5 minutes. Turn and cook for 3 more minutes. Place 1 slice cheese on each burger. Continue to cook for 2 more minutes or until cheese melts. Serve with Basil Mayonnaise and Tomato Salsa;
• Place all ingredients in a blender. Puree until smooth.;
• Combine all ingredients in a bowl. Let stand for 30 minutes.;