Best 2 Sun Dried Tomato Aioli Recipes
Indulge in a symphony of flavors with our sun-dried tomato aioli, a delectable sauce that elevates any dish with its vibrant taste. This versatile condiment, brimming with Mediterranean charm, captures the essence of sun-kissed tomatoes, garlic, and herbs. Whether you're a seasoned chef or a home cook seeking culinary adventures, our collection of sun-dried tomato aioli recipes will tantalize your taste buds and leave you craving more. From classic aioli to variations infused with roasted red peppers, basil, or a touch of spice, these recipes offer a range of options to suit every palate. Prepare to embark on a culinary journey where simplicity meets sophistication, and every bite bursts with sun-drenched goodness.
Let's cook with our recipes!
MARYLAND CRAB CAKES WITH SUN-DRIED TOMATO AIOLI
From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.
Provided by Oolala
Categories Sauces
Time 35m
Yield 1/2 cup aioli, 6 serving(s)
Number Of Ingredients 16
Steps:
- For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
- Remove from heat, transfer to a plate and let cool.
- In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
- Add the cooled vegetable mixture and stir to mix.
- Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
- Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
- Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
- When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
- To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
- Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.
SUN-DRIED-TOMATO AIOLI
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 5m
Yield Makes 2 1/4 cups
Number Of Ingredients 6
Steps:
- Puree tomatoes, egg and yolk, mustard, and basil in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, add water, 1 teaspoon at a time.) Season with salt. Aioli can be stored in refrigerator up to 2 days; whisk before using.
Tips:
- Use ripe, flavorful tomatoes. This will ensure that your sun-dried tomato aioli has the best possible flavor.
- Sun-dry your tomatoes yourself. This is the best way to control the flavor and texture of your tomatoes. However, if you don't have the time or resources, you can also use store-bought sun-dried tomatoes.
- Use a good quality mayonnaise. This will make your aioli smooth and creamy.
- Add some fresh herbs. This will give your aioli a bright, vibrant flavor. Basil, thyme, and oregano are all good choices.
- Season your aioli to taste. Salt, pepper, and garlic powder are all good options.
- Serve your aioli immediately. It is best enjoyed fresh.
Conclusion:
Sun-dried tomato aioli is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for spreading on sandwiches and wraps, dipping vegetables, or using as a marinade for grilled meats and fish. With its bright, tangy flavor, sun-dried tomato aioli is sure to be a hit at your next party or gathering.
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