Tomato Mayonnaise Recipes

TOMATO MAYONNAISE

Steps:

• Puree the tomato pulp and set aside.
• In a bowl,start by beating the egg,salt,white pepper and cayenne pepper together with 1 tablespoon of the oil.
• Continue whisking in the oil 1 tablespoon at a time until the sauce has emulsified and all of the oil is incorporated into the sauce.
• Fold in the pureed tomato and the tomato paste.
• Add the lemon juice and adjust seasonings to your taste.
• Store tomato mayonnaise tightly covered in the refrigerator.

TOMATO SANDWICH WITH BASIL MAYONNAISE

Steps:

• Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
• bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

BACON, LETTUCE, AND TOMATO WITH MAYONNAISE

Steps:

• In a heavy skillet, over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Toast the bread on one side only. Evenly spread the mayonnaise on the toasted side of 4 slices of bread. Place the tomatoes on top of the mayo, making sure that the slices don't overlap and the surface of the bread is covered. Season the tomatoes with salt and pepper. Place the bacon over the tomatoes, followed by the lettuce. Close the sandwiches with the remaining 4 bread slices, toasted side down. Carefully cut into halves and serve.
• Sit the tomato stem side down on the counter and using a very sharp knife, slice it horizontally to prevent the juices from running out.

SUN-DRIED TOMATO MAYONNAISE

Steps:

• Blend all ingredients in a small bowl.
• Refrigerate 30 minutes before serving so flavors can develop.

SUN-DRIED TOMATO MAYONNAISE

Steps:

• Stir together mayonnaise and pesto until well blended. Spread on hamburgers, or serve as desired.

TOMATO MAYONNAISE MICHEL FITOUSSI

Steps:

• Beat egg yolk until thick and sticky.
• Add the mustard and vinegar and beat some more.
• Carefully add the olive oil a few droplets at the time. If you add too much at once the mayonnaise will curdle. The mayonnaise should be extremely thick.
• Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.
• Put 1/4 cup mayonnaise into a bowl. Reserve the rest for another use. Slowly beat tomato juice into mayonnaise. The sauce should be smooth and velvety.

TOMATOES IN MAYONNAISE

Steps:

• Divide tomatoes into individual serving bowls.
• Immediately before serving top each bowl with a dollop of mayo. Do not try to do this ahead -- the tomato juice will melt the mayo into an unappealing mush.
• Pass the salt shaker and pepper grinder at the table.

BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE

Steps:

• In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.