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Fire-Roasted Tomato Aioli


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  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, drained
  • 1 cup light mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Hunt's® Tomato Paste
  • 1-1/2 teaspoons granulated sugar
  • 2 teaspoons minced garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground black pepper



Step 1

Combine all ingredients in blender container. Puree until smooth.
Store in refrigerator for up to 1 week.

Cook's Tips

This aioli can be served in a variety of ways --- try it on the Roasted Portobello Sandwich with Arugula and Aioli (, as a salad dressing, a replacement for mayonnaise on sandwiches, as a dip for raw vegetables, french fries, shrimp, calamari or fried chicken.

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