SW-VEG smoked tomato aioli

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<mx2 source= " MasterCook 6.0 " date= " December 13, 2000 " >

<Summ>

<Nam>

Smoked Tomato Aioli

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<RcpE name= " Smoked Tomato Aioli " author= " Stephan Pyles in Southwestern

Vegetarian " >

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<![CDATA[

* Exported from MasterCook *

 

Smoked Tomato Aioli

 

Recipe By :Stephan Pyles in Southwestern Vegetarian

Serving Size : 0 Preparation Time :0:00

Categories : Condiments New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ripe tomatoes -- smoked and diced

2 tablespoons roasted garlic puree

1 cup mayonnaise

1 tablespoon chipotle chile puree

or tomato paste

salt to taste

 

In a saucepan, cook the smoked tomatoes over high heat, stirring

frequently, until reduced to a thick paste, about 15 minutes. Transfer to

a blender and puree with the roasted garlic, mayo, and chipotle puree

until very smooth. Season with salt. Transfer to an airtight container.

Keeps, refrigerated, for up to 1 week. Makes about 3 1/2 cups.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1819 Calories; 191g Fat (86.8%

calories from fat); 12g Protein; 53g Carbohydrate; 11g Dietary Fiber; 77mg

Cholesterol; 1437mg Sodium. Exchanges: 10 Vegetable; 16 Fat.

 

NOTES : Using smoked tomatoes in this recipe as well as chipotles --

smoked jalapeno chiles -- results in a distinctively flavored

condiment. It makes a good all-purpose dipping sauce for potato

chips, tortillas, or cooked shrimp, and it can also be used as a

sandwich spread. (page 25)

 

Nutr. Assoc. : 0 3505 0 0 0 0

 

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<CatS>

<CatT>

Condiments

</CatT>

<CatT>

New Import

</CatT>

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<IngR name= " ripe tomatoes " qty= " 8 " >

<IPrp>

smoked and diced

</IPrp>

</IngR>

<IngR name= " roasted garlic puree " unit= " tablespoons " qty= " 2 " >

<INtI>

3505

</INtI>

</IngR>

<IngR name= " mayonnaise " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " chipotle chile puree " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " or tomato paste " code= " T " ></IngR>

<IngR name= " salt to taste " ></IngR>

<DirS>

<DirT>

In a saucepan, cook the smoked tomatoes over high heat, stirring frequently,

until reduced to a thick paste, about 15 minutes. Transfer to a blender and

puree with the roasted garlic, mayo, and chipotle puree until very smooth.

Season with salt. Transfer to an airtight container. Keeps, refrigerated, for up

to 1 week. Makes about 3 1/2 cups.

</DirT>

</DirS>

<Note>

Using smoked tomatoes in this recipe as well as chipotles -- smoked jalapeno

chiles -- results in a distinctively flavored condiment. It makes a good

all-purpose dipping sauce for potato chips, tortillas, or cooked shrimp, and it

can also be used as a sandwich spread. (page 25)

</Note>

</RcpE></mx2>