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Creamy pink-orange roasted tomato mayonnaise dip

Roasted Tomato Dip

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Roasted tomato pulp blended with mayonnaise, with optional roasted garlic.
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Ingredients Method Notes

Ingredients
  

  • Large ripe beefsteak tomatoes: quantity as needed to obtain 1 cup prepared tomato pulp
  • 1 cup Mayonnaise per 1 cup prepared tomato pulp
  • 1 Tbsp Roasted garlic paste optional

Method
 

  1. Score the tomato skins. Roast at approximately 400°F until soft but not collapsed into a watery purée; begin checking around 20 minutes.
  2. Cool, peel off as much skin as practical, and drain off excess free liquid.
  3. Blend the flesh to a soft pulp; measure the drained pulp.
  4. Mix equal volumes of tomato pulp and mayonnaise. If desired, add 1 tablespoon roasted garlic paste; chill.

Notes

Recipe #241
Helpful Notes & Storage
  • Use 1:1 measured prepared tomato pulp to mayonnaise. Tomato size and roasting time vary; avoid watery pulp.
  • Refrigerate perishable prepared food promptly at 40°F or below, within 2 hours of preparation (within 1 hour above 90°F). As a conservative guideline, use refrigerated leftovers within 3–4 days or freeze where appropriate. Do not treat these recipes as shelf-stable.
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