Roasted Tomato and Garlic Aioli Sauce Recipe That Elevates Any Dish

This roasted Tomato and Garlic Aioli is irresistibly flavorful. Roasted Roma tomatoes, red onion, whole garlic cloves and fresh thyme build a rich, smoky base. Smoked paprika, ground cumin and chipotle chili powder add warmth and depth, while chipotle in adobo, a dash of hot sauce and mayonnaise create a creamy, spicy finish. It’s a versatile dip that’s easy to make and hard to resist.

This aioli comes together in two simple steps: roast the vegetables, then purée everything until smooth. It’s great with fries, grilled or roasted vegetables, fish tacos, chicken skewers, or spooned over eggs and pasta. For best results, refrigerate for at least 30 minutes to let the flavors meld, or chill overnight if you have the time.

How to Make This Aioli Sauce

Ingredients

• Roma tomatoes – Firm, meaty tomatoes (also called plum tomatoes) are ideal for sauces because they have more flesh and less liquid.
• Red onion – A medium red onion adds sweetness; a sweet onion can work as well.
• Garlic – Whole cloves, roasted in their skins to mellow and deepen their flavor.
• Olive oil
• Fresh thyme
• Kosher salt and freshly ground black pepper
• Smoked paprika – Adds smoky warmth.
• Ground cumin – Provides an earthy, slightly peppery note.
• Chipotle chili powder – For moderate heat and extra smokiness.
• Mayonnaise – The creamy base of the aioli.
• Chipotle pepper in adobo – Finely chopped for heat and depth.
• Hot pepper sauce (Tabasco) – A few dashes for brightness and tang.
• White wine vinegar – Or lemon juice, a splash for acidity.

Step 1 — Roast the Vegetables

Preheat the oven to 350°F (175°C). Halve 2 large Roma tomatoes lengthwise and place them cut side up in a shallow roasting pan. Cut one medium red onion into 2-inch chunks and add to the pan along with 6–8 cloves of garlic left in their skins. Tuck 4–6 sprigs of fresh thyme over the vegetables, drizzle with 1–2 tablespoons olive oil, and season generously with kosher salt and freshly ground black pepper.

Roast for about 1 hour, until the tomato skins are wrinkled and the vegetables are soft but not falling apart. Allow the vegetables to cool enough to handle, then squeeze the roasted garlic from its skins — the soft, sweet garlic will infuse the aioli with rich flavor.

Step 2 — Purée and Season

Place the cooled roasted vegetables in a food processor. Add 1 ½ tablespoons smoked paprika, ½ teaspoon ground cumin, 1 teaspoon chipotle chili powder, ¾ cup mayonnaise, 1 finely chopped chipotle pepper in adobo, 4–5 dashes hot sauce and a splash of white wine vinegar (or lemon juice). Blend until smooth, stopping to scrape down the sides as needed.

Taste and adjust seasoning with salt, pepper or additional hot sauce. The aioli benefits from chilling; refrigerate at least 30 minutes or overnight so the flavors can meld. If you’re short on time, it’s still delicious right away.

Serving Suggestions

This roasted tomato and garlic aioli pairs well with many dishes: french fries, sweet potato fries, grilled sweet potato rounds, fish tacos, chicken skewers, roasted vegetables, pasta, omelets and sandwiches. Use it as a dip, spread or finishing sauce wherever you want a smoky, garlicky kick.

Storage

Store leftover aioli in an airtight container in the refrigerator. It will keep for up to one week. For best flavor, let it rest in the fridge so the spices and roasted vegetables can fully meld.

Recipe Summary

• Prep time: 10 minutes
• Cook time: 1 hour
• Total time: 1 hour 10 minutes
• Yield: about 1½ cups
• Category: Sauces
• Method: Roasting
• Cuisine: American