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Roasted Tomato 'n' Garlic Mayonnaise

 Roasted Tomato 'n' Garlic Mayonnaise
“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
13 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 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


  • 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

2 of 2

Roasted Tomato 'n' Garlic Mayonnaise (continued)

Directions (continued)

  • 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.