Back to Roasted Tomato 'n' Garlic Mayonnaise

Print Options


Card Sizes

Roasted Tomato 'n' Garlic Mayonnaise Recipe

Roasted Tomato 'n' Garlic Mayonnaise Recipe

“We love to use this versatile mayo on any sandwich, but it's especially good on a BLT. I usually make a big batch on the weekends and use it as leftovers to dress up any evening meal.” —Cindie Haras of Boca Raton, Florida
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling YIELD:13 servings


  • 4 plum tomatoes
  • 3 teaspoons olive oil, divided
  • 1 teaspoon each dried basil, oregano and rosemary, crushed
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt, divided
  • 1 whole garlic bulb
  • 3/4 cup reduced-fat mayonnaise


  • 1. 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.
  • 2. 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.
  • 3. Turn tomatoes; drizzle with remaining oil. Bake 20-25 minutes longer or until garlic is tender and tomatoes are softened. Cool for 10 minutes.
  • 4. Squeeze softened garlic into a small bowl; chop tomatoes and add to garlic. Stir in mayonnaise and remaining salt until blended. Yield: 1-2/3 cups.

Nutritional Facts

2 tablespoons equals 61 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 203 mg sodium, 2 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 fat.