Fire Roasted Tomato Aioli (updated recipe)

  • 2 cups of tomatoes
  • 1 TB avocado oil
  • 1/4 cup + 3 TB extra virgin olive oil or avocado oil
  • a very large pinch salt
  • pinch of black pepper
  • 1/4 cup + 2 TB cashew butter
  • 1 small garlic bulb
  • 2 tsp nutritional yeast
  • pinch of paprika
  • pinch of cayenne
  • pinch of chilli powder
  • juice and zest of half a lemon

Turn oven to 450 degrees.

Chop the tomatoes (unless they are cherry or grape tomatoes). Coat the tomatoes in 1 TB avocado oil in a cast iron pan. Season with a pinch of salt and pepper.

Place the cast iron pan on the top rack of your oven and roast the tomatoes 20 minutes. Turn the broiler on and roast for an additional 3-5 minutes, until blackened. Remove from the oven, season with an extra pinch of sea salt and allow to come to room temperature.

Combine the tomatoes with the remaining oil, salt, pepper, nutritional yeast, paprika, cayenne, chili powder and lemon juice and zest in a high powered blender until well combined and creamy! Season to taste with sea salt, chili powder and lemon juice, if needed.

This is a fantastic sauce for adding to dishes, dipping and topping. This sauce also freezes well.


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