Roast Tomato And Balsamic Mayonnaise
Fabulous drizzled over pan fried fish. A great dish to serve over atlantic fish.
Steps
Preheat oven to 180c.
Place tomatoes in a small roasting dish in single layer.
Drizzle with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar , then sprinkle with sugar.
Roast tomatoes for 1 1 / 2 hours , or until slightly shrivelled and starting to char around the edges , then remove from oven and cool.
Combine egg yolks , mustard and remaining vinegar in a food processor and process until combined.
With the motor running , add remaining olive oil a little at a time.
Add roasted tomatoes and any juices , and process until smooth , then season to taste with sea salt and freshly ground black pepper.
The mayonnaise will keep , covered and refrigerated , for up to 1 week.
Ingredients
tomatoes, olive oil, balsamic vinegar, caster sugar, egg yolks, dijon mustard, salt and pepper