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Italian Aioli and Tomatoes
Lisa

Italian Aioli and Tomatoes

Little burst of fresh tomatoes with a hint of balsamic vinegar, placed on a dollop of homemade Italian aioli, on top of a cracker of your choice.
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Prep Time 10 minutes
Cook Time 5 minutes
Refrigerate 1 hour
Total Time 1 hour 15 minutes
Course: Appetizer, vegan
Cuisine: American, Indian
Ingredients Method

Ingredients
  

Italian Aioli
  • 1 Cup Vegan Mayonnaise
  • 2 Tbsp Lemon Juice Substitute with lime juice.
  • 1/2 tsp Italian Seasoning
  • 1 tsp Onion Powder
  • 1 tsp Minced Garlic
  • Salt and Pepper To taste.
Tomatoes
  • 1 1/2 Cup Grape sized Tomatoes Any color.
  • 1 tsp Balsamic Vinegar
  • 2 Tbsp Oil Any oil will work. I like to use either olive or avocado oil.
  • Crackers Any variety of cracker. We like the saltine and triscuit.
  • Fresh Herbs We have tried oregano and basil.

Method
 

Tomatoes
  1. In a medium sized skillet, add the oil and the cleaned small tomatoes.
  2. Heat everything at a medium heat, while stirring occasionally until the tomatoes start to burst, about 5 minutes.
  3. Stir in the balsamic vinegar, remove from the heat to cool.
  4. Put the tomatoes into a container and place into the refrigerator until ready to use.
Making the Italian Aioli
  1. In a pint jar, add the vegan mayonnaise, lemon juice, Italian seasoning, minced garlic, onion powder, salt, and pepper.
  2. Cover the jar and shake until well blended.
  3. 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
  1. Remove the tomatoes and aioli from the fridge.
  2. 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.
  3. Garnish with the fresh herb of your choice (we like oregano or basil), and serve.