Inspired by Cooking Light

4 - 6


Prep Time: 10 Minutes
Cook Time: 40-50 Minutes


Approx. Total/Net Carbs for Entire Dish: 
14 g / 12 g


  • 1/2 small red onion, diced

  • 2 garlic cloves, finely chopped

  • 1 tbsp smoked paprika

  • 3/4 cup mayo

  • 1 large plum tomato cut in half

  • Dash of hot sauce or cayenne

  • Splash of apple cider vinegar

  • Salt & pepper

  • Avocado oil


Tips & Substitutions

  • Don’t want to roast a tomato? You can buy diced fire-roasted tomatoes in a can from the store. Instead of adding these tomatoes straight to the food processor though, add the equivalent amount of diced tomatoes to the pan after the garlic and cook for about 10 minutes so that the tomato softens - you don’t want tough bits of tomato skin in your aioli.


  1. Preheat oven to 400F.

  2. Remove seeds and juices from tomato halves.

  3. Arrange tomato halves, cut-side up, on baking sheet. Sprinkle with salt and pepper and a drizzle of oil.

  4. Roast tomatoes until slightly charred and tender, about 30-40 minutes.

  5. While your tomatoes cook, in a pan, heat avocado oil over medium heat.

  6. Add onion and cook until soft (5-10 minutes).

  7. Add garlic and paprika and cook for 30 second until fragrant.

  8. While you let your onion mixture cool, add mayo, hot sauce, apple cider vinegar, and apple cider vinegar to a food processor. If you have a stick blender you can also add these ingredients to any bowl and mix them there.

  9. Once your tomato halves are cooked and both your onion mixture and tomato halves are cooled, add them to the food processor and blend until smooth. Taste as you go and add additional salt and pepper as needed

  10. Remove your aioli from the food processor and let marinate in the fridge for 30+ minutes before eating.