1. Preheat oven to 180°C. 2. Place tomatoes in a small roasting dish in single layer. 3. Drizzle with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar, then sprinkle with sugar. 4. Roast tomatoes for 1 1/2 hours, or until slightly shrivelled and starting to char around the edges, then remove from oven and cool. 5. Combine egg yolks, mustard and remaining vinegar in a food processor and process until combined. 6. With the motor running, add remaining olive oil a little at a time (the mixture should be emulsified and quite thick). 7. Add roasted tomatoes and any juices, and process until smooth, then season to taste with sea salt and freshly ground black pepper. 8. The mayonnaise will keep, covered and refrigerated, for up to 1 week. ---------------------------------------------------------------------------
Nutrition
Ingredients
