Last Updated on August 24, 2025
The Italian Aioli and Tomatoes make a perfect appetizer!
In this recipe you will learn how to make your very own tangy Italian aioli.
And what compliments this aioli? Little bursts of grape tomatoes with a hint of balsamic vinegar.
Delicate sweet and savory tomatoes with creamy aioli and fresh herbs on a cracker make for a satisfying snack or crowd-pleasing hors d’oeuvres.
This recipe uses simple ingredients, is easy to make, is also dairy free, and gluten free.
What are a few different types of crackers to try?
Saltines, triscuits, wheat thins, ritz crackers, club crackers, or any gluten free crackers of your choice.
Not only can this recipe be used as an appetizer, this aioli will also make a perfect condiment.
You can use the aioli on a sandwich, pizza, or even as a dip.
The tomatoes can also be used on a sandwich, pizza, or on pasta.
Ingredients for the appetizer
Italian Aioli
- Vegan Mayonnaise – Any mayonnaise can be used for your homemade aioli, use your favorite.
- Lemon Juice – I used lemon juice in my aioli. Don’t have lemon juice? Substitute with lime juice.
- Minced Garlic – I like to use minced garlic in my aioli. You can substitute with garlic powder or eliminate the garlic.
- Seasonings – Onion powder, salt, pepper, and Italian seasoning.
Tomatoes
- Tomatoes – I like to use the smallest tomatoes, like the grape sized tomatoes. Any color of tomatoes can be used.
- Balsamic Vinegar – The balsamic vinegar adds a perfect balance of sweet and sour, with a hint of a fruity smokey flavor that compliments the tomatoes.
- Oil – I have used avocado and olive oil for this recipe. The oil is used to saute the small tomatoes.
- Fresh herbs – Try basil, oregano, or sage.
- Crackers – Any cracker can be used to serve this appetizer. So far we have liked the plain saltine and the triscuit.
How to make the Italian Aioli and Tomatoes
Tomatoes
In a medium sized skillet, add the oil and the cleaned small tomatoes.
Heat everything at a medium heat, while stirring occasionally until the tomatoes start to burst, about 5 minutes.
Stir in the balsamic vinegar, remove from the heat to cool.
Put the tomatoes into a container and place into the refrigerator until ready to use.
Making the Italian Aioli
In a pint jar, add the vegan mayonnaise, lemon juice, Italian seasoning, minced garlic, onion powder, salt, and pepper.
Cover the jar and shake until well blended.
Place the Italian aioli into the refrigerator for at least an hour, this will evenly distribute the flavor of the seasonings throughout the aioli.
Assembling the appetizer
Remove the tomatoes and aioli from the fridge.
Pick a cracker (we like a saltine or triscuits), place a dollop of the Italian aioli on the cracker, then top it off with one little tomato.
Garnish with the fresh herb of your choice (we like oregano or basil), and serve.
Italian Aioli and Tomatoes
Ingredients
Method
- In a medium sized skillet, add the oil and the cleaned small tomatoes.
- Heat everything at a medium heat, while stirring occasionally until the tomatoes start to burst, about 5 minutes.
- Stir in the balsamic vinegar, remove from the heat to cool.
- Put the tomatoes into a container and place into the refrigerator until ready to use.
- In a pint jar, add the vegan mayonnaise, lemon juice, Italian seasoning, minced garlic, onion powder, salt, and pepper.
- Cover the jar and shake until well blended.
- Place the Italian aioli into the refrigerator for at least an hour, this will evenly distribute the flavor of the seasonings throughout the aioli.
- Remove the tomatoes and aioli from the fridge.
- Pick a cracker (we like a saltine or triscuits), place a dollop of the Italian aioli on the cracker, then top it off with one little tomato.
- Garnish with the fresh herb of your choice (we like oregano or basil), and serve.
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