| 1 | Quarter and deseed tomato. Crush garlic. |
| 2 | Preheat oven to 180°c. line a baking tray with non-stick baking paper. |
| 3 | Brush the tomato with oil and place on the lined tray. Roast in preheated oven for 25 mins or until the flesh is tender and skin is charred. Remove from the oven, place in a heatproof bowl and cover with plastic wrap. Set aside for 10mins. Peel and discard the skin. |
| 4 | Process the flesh in a food processor until roughly chopped. Add the mayonnaise and garlic, and process until smooth and well combined. Taste and season with salt and pepper. Serve with the Barbecued Prawns and Octopus. (BBQ folder) |
Roasted Tomato Aioli