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Roasted Tomato ‘n’ Garlic Mayonnaise

Total Time

Prep: 15 min. Bake: 35 min. + cooling

Makes

1-2/3 cups

We love to use this versatile mayo on any sandwich, but it's especially good on a BLT or grilled hamburgers. I usually make a big batch on the weekends and use it as leftovers to dress up any evening meal. —Cindie Haras, Jupiter, Florida
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Ingredients

  • 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

Directions

  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.

Nutrition Facts

2 tablespoons: 61 calories, 6g fat (1g saturated fat), 5mg cholesterol, 203mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 fat.

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