Roast Tomato And Balsamic Mayonnaise

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 600 g tomatoes, ripe, cored and cut into quarters
• 1 cup olive oil, plus
• 2 tablespoons extra olive oil
• 3 1/2 tablespoons balsamic vinegar
• 1 teaspoon caster sugar
• 2 egg yolks
• 2 teaspoons dijon mustard
• salt and pepper

Recipe

• 1 preheat oven to 180°c.
• 2 place tomatoes in a small roasting dish in single layer.
• 3 drizzle with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar, then sprinkle with sugar.
• 4 roast tomatoes for 1 1/2 hours, or until slightly shrivelled and starting to char around the edges, then remove from oven and cool.
• 5 combine egg yolks, mustard and remaining vinegar in a food processor and process until combined.
• 6 with the motor running, add remaining olive oil a little at a time (the mixture should be emulsified and quite thick).
• 7 add roasted tomatoes and any juices, and process until smooth, then season to taste with sea salt and freshly ground black pepper.
• 8 the mayonnaise will keep, covered and refrigerated, for up to 1 week.