Best Tomatoes In Mayonnaise Recipes

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TOMATO MAYONNAISE



Tomato Mayonnaise image

Make and share this Tomato Mayonnaise recipe from Food.com.

Provided by mydesigirl

Categories     Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 8

1 medium tomatoes, ripe, skinned and seeded
1 large egg
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 cup peanut oil (or olive oil or corn oil)
1 tablespoon tomato paste
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 1014.2, Fat 110.7, SaturatedFat 19.1, Cholesterol 105.8, Sodium 683.1, Carbohydrate 5.7, Fiber 1.3, Sugar 3.2, Protein 4.1

SUN-DRIED TOMATO MAYONNAISE



Sun-Dried Tomato Mayonnaise image

I admit it-I'm a mayo fanatic. And I'm always looking for ways to kick it up. This tomato-y sauce is good slathered on burgers, brushed on grilled meats or as a dipping sauce for just about anything. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Time 5m

Yield about 1/2 cup.

Number Of Ingredients 2

1/2 cup mayonnaise
2 tablespoons jarred sun-dried tomato pesto

Steps:

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

Nutrition Facts : Calories 96 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

PARMESAN TOMATOES



Parmesan Tomatoes image

Baked sliced tomatoes covered with a cheesy, spicy topping.

Provided by NRWILSON

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 4

Number Of Ingredients 9

4 ripe tomatoes, sliced
4 tablespoons mayonnaise
4 tablespoons Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon brown mustard
1 teaspoon dried oregano
salt and pepper to taste
1 teaspoon chopped fresh parsley
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
  • Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

Nutrition Facts : Calories 172.5 calories, Carbohydrate 7.6 g, Cholesterol 14.2 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 649 mg, Sugar 3.8 g

SUN-DRIED TOMATO MAYONNAISE



Sun-Dried Tomato Mayonnaise image

This mayonnaise is great on top of grilled burgers. I found this recipe in some junk mail that was sent to me!

Provided by Hey Jude

Categories     Vegetable

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

1/2 cup mayonnaise
2 teaspoons sun-dried tomatoes, minced
1 teaspoon sugar
1 teaspoon italian seasoning
1 teaspoon fresh lemon juice
minced garlic

Steps:

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

Nutrition Facts : Calories 962.9, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1763.8, Carbohydrate 67.9, Fiber 0.6, Sugar 25.3, Protein 2.8

TOMATO MAYONNAISE MICHEL FITOUSSI



Tomato Mayonnaise Michel Fitoussi image

Provided by Patricia Wells

Categories     condiments, side dish

Time 15m

Number Of Ingredients 6

1 egg yolk
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
2 cups olive oil l'Olivier de Provence Approximately
1/2 pound tomatoes (enough for 1 cup juice)
Coarse salt and freshly ground white pepper

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.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 36 grams, Carbohydrate 1 gram, Fat 44 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 6 grams, Sodium 163 milligrams, Sugar 1 gram, TransFat 0 grams

TOMATO SANDWICH WITH BASIL MAYONNAISE



Tomato Sandwich with Basil Mayonnaise image

Provided by Ina Garten

Time 5m

Yield 1 serving

Number Of Ingredients 9

1 cup good mayonnaise
10 to 15 basil leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 teaspoon minced garlic
2 slices country loaf bread
1 heirloom or Israeli tomato, sliced

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.

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