Sun-Dried Tomato Aioli


Make this rich sauce to spread on sandwiches or use as a dip with French fries or grilled vegetables.

Sun-Dried Tomato Aioli

Matt Taylor-Gross / Food Styling Debbie Wee

makes 2/3 cup

This tangy, rich sauce is all you need to turn an everyday dipping platter into something special. Aioli is a garlicky mayonnaise used as a spread, dip, or sauce drizzled over a soup, stew, roast, paella, pasta, or grain dish. The origins of aioli are disputed — some people say it was created in Provence, in the South of France, while others say the original is allioli, from Spain, and still others claim this sauce was used by Ancient Romans and Egyptians. Regardless, it is one of our favorite Mediterranean sauces, and is endlessly adaptable in the kitchen.

While traditional aioli is made from scratch, this easy recipe calls for blending together sun-dried tomatoes, garlic, and a bit of cayenne pepper with prepared mayonnaise. Its flavor depends upon using the best-quality sun-dried tomatoes you can source. We find using oil-packed sun-dried tomatoes works best in this recipe; the tomatoes are soft from the oil, and break down into the aioli more easily than dry-packed tomatoes would. Blend the tomatoes, garlic, and cayenne together first to a paste, then add the mayonnaise and pulse it a few times until everything is mixed evenly. Be sure to save the excess oil the tomatoes are packed in; you can drizzle it over roasted vegetables, meat, or fish, or use it to make salad dressing.

You can use this aioli any number of ways; it's an easy hit as a dip with French fries, potato chips, crackers, or raw, grilled, or roasted vegetables. It also stands in nicely as a sandwich spread, or a sauce accompanying crab cakes, grilled shrimp, fish, chicken, pork, or steak. It will keep, refrigerated, up to one week.


  • 1/4 cup drained sun-dried tomatoes

  • 1 small garlic clove, smashed

  • Pinch of cayenne pepper

  • 1/2 cup mayonnaise


  1. Pulse sun-dried tomatoes in a food processor with garlic and cayenne until finely chopped, then puree until smooth. Add mayonnaise and pulse just until blended.

Make Ahead

The aioli can be refrigerated for up to 1 week. Let return to room temperature before serving.

Serve With

Grilled beef, lamb or chicken or on grilled vegetable or crab-cake sandwiches.

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