Sun Dried Tomato Aioli
This sun dried tomato aioli blends mayonnaise, tomatoes, garlic, lemon, and basil into a rich, tangy sauce. It takes about 5 minutes to make and is just as useful spread on a sandwich as it is served with fries.
Using prepared mayonnaise makes this a shortcut aioli: there is no need to emulsify egg and oil yourself. Oil-packed sun dried tomatoes bring concentrated tomato flavor, while lemon and basil keep the sauce tasting bright.
I recently made a batch of oven dried tomatoes and wanted to try making a nice versatile condiment that I could pair with all my favorite foods.
My sundried tomato dressing was a big hit, but I really wanted to try something more substantial- something to go beyond a drizzle for a salad bowl.
Quick Look: Sun Dried Tomato Aioli
- 🔪 Prep time: 5 minutes.
- ⏲️ Cook time: No cooking required.
- 👪 Servings: 4.
- 📋 Main ingredients: Mayonnaise, sun dried tomatoes, garlic, lemon juice, basil, salt, and pepper.
- ♨️ Cooking method: Drain tomatoes → combine ingredients → blend → taste and serve or refrigerate.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Sandwiches, burgers, fries, roasted vegetables, and seafood.
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Jump to:
- Quick Look: Sun Dried Tomato Aioli
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Sun Dried Tomato Aioli
- 💭Top Tip
- Equipment
- How to Store Sun Dried Tomato Aioli
- Tips & Tricks to Nail the Recipe
- How to Serve Sun Dried Tomato Aioli
- Troubleshooting and FAQs
- Related Recipes
- Sun Dried Tomato Aioli
What's So Great About the Recipe?
- Prepared mayonnaise gives it a creamy base with no separate emulsifying step.
- You can blend it smooth or leave a little tomato texture.
- It works as both a spread and a dipping sauce, with only a few minutes of prep.
Recipe Ingredients
Mayonnaise: Forms the creamy base. Choose a mayo whose flavor you enjoy on its own.
Sun dried tomatoes: Oil-packed tomatoes blend readily; drain excess oil first so the sauce does not become greasy.
Garlic: Fresh garlic brings a pungent kick. Use less initially if you prefer a milder sauce.
Lemon juice: Adds brightness and balances the rich base.
Basil: Fresh basil adds a sweet, herbal note.
Salt and pepper: Taste before adding all the salt, since mayo and tomatoes may already be seasoned.
See recipe card for quantities.
Substitutions & Variations
- Use egg-free or vegan mayonnaise if that suits your diet, checking the other ingredient labels as well.
- Swap a small splash of vinegar for lemon juice, adding it gradually to taste.
- Use cooked, cooled roasted garlic for a sweeter, milder garlic flavor.
- Add a little cayenne or chili flakes for heat.
- For dry-packed tomatoes, soften in warm water according to the packet instructions, then drain and pat dry before blending.
How to Make Sun Dried Tomato Aioli
Step 1: Add the mayonnaise, drained sun dried tomatoes, peeled garlic, lemon juice, basil, salt, and pepper to a food processor or small blender.
Step 2: Blend until creamy and evenly colored, scraping down the sides as needed. Taste, adjust the seasoning, and spoon into a bowl to serve or refrigerate.
💭Top Tip
Drain oil-packed tomatoes before blending and taste before adding extra salt. Both the tomatoes and mayonnaise contribute seasoning, so adding everything at once can make the sauce too salty.
Equipment
How to Store Sun Dried Tomato Aioli
Refrigerate promptly in a clean, airtight container at 40°F / 4°C or below. Use within 3–4 days, or follow any shorter storage guidance for your mayonnaise. Always use a clean spoon.
Tips & Tricks to Nail the Recipe
- A small processor works better than a large jar for this amount.
- Chop larger tomato pieces before blending if your machine struggles.
- For a thinner drizzle, add a few drops of water or lemon juice to the portion you plan to use. More mayonnaise will not reliably thin the sauce.
- For a milder tomato flavor, blend in a little more mayonnaise.
- Fresh garlic becomes more noticeable as the sauce rests, so start cautiously.
How to Serve Sun Dried Tomato Aioli
Spread it on chicken sandwiches, veggie burgers, or wraps. Serve alongside fries or nuggets, or spoon a small amount over roasted vegetables and seafood. Keep the sauce separate from hot food until serving.
Troubleshooting and FAQs
Yes. Finely chop the tomatoes, grate or crush the garlic, and mince the basil, then stir into the mayonnaise with lemon and seasoning. It will be chunkier than the blended version.
Yes, but soften them first according to their packet directions, then drain and dry them. Add extra liquid or oil only if the finished mixture needs it.
Both mayo and preserved tomatoes may contain salt. Add more unseasoned mayonnaise to dilute it, then retaste before adding more seasoning.
Freezing can make mayonnaise-based sauces split and become watery. A small fresh batch kept refrigerated is the better option.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this sun dried tomato aioli, please leave a 🌟 star rating and tell me how it went in the comments below.
Sun Dried Tomato Aioli
Ingredients
- ½ cup mayonnaise
- ¼ sun dried tomatoes
- 1-2 garlic cloves
- 1 teaspoon lemon juice
- 1 teaspoon basil
- ½ teaspoon salt
- ½ black pepper
Instructions
- In a food processor or a blender, combine all the ingredients and blend for a few seconds until you get a sort of a paste that’s creamy and uniform in color.
- Pour into a small dip bowl and serve, or store for later.
