Thursday, October 27, 2011

Smoked Tomato Aioli

With Almond Crusted Asparagus Fries
Today, I ordered a food processor. I had thinking about it for weeks, trying to decide what brand to get and how big I should get it. The one I ended up buying is probably way bigger than I could ever need, but it had great reviews and I can order lots of extra attachments.

And it's a good thing I finally did this because I burnt out the motor on my immersion blender trying to make this recipe. I was being overly cautious about drizzling the olive oil and I realized it was taking way longer than it should and the blender was getting really hot. I had slightly less than 1/4 cup of olive oil left when it died. I quickly grabbed a whisk and mixed up the beaker. I can always use that olive oil later when I make asparagus fries.

This recipe was inspired by a restaurant in Fredrick, MD called Isabella's. They serve panko crusted fried asparagus with smoked tomato aioli. When I lived in Virginia, I would go there often with my friends Danielle and Kevin. We order these every time we go there.

1 large egg
1 cup smoked tomatoes
3 cloves garlic, pressed or minced
1/2 Tbsp smoked paprika
1/2 tsp salt
1/4-1/2 tsp chipotle powder (depending on how spicy you like it. You could also use Chipotle Tabasco)
juice of 1 lemon
3/4 cup olive oil

Puree first 7 ingredients in food processor or immersion blender. When smooth and not at all lumpy, slowly drizzle in the olive oil blending continuously. If you're using an immersion blender, don't take too long like I did.


  1. This recipe looks great! Where do you get/what are smoked tomatoes?

  2. I smoke them myself. I usually use Roma or Cherry tomatoes. If you don't have a smoker you could probably cook them in your oven at 200-250 degrees for a couple of hours and add more Smoked Paprika or something else with a smoky flavor.