Tomatoes In Mayonnaise Recipes

Steps:

• Puree the tomato pulp and set aside.
• In a bowl,start by beating the egg,salt,white pepper and cayenne pepper together with 1 tablespoon of the oil.
• Continue whisking in the oil 1 tablespoon at a time until the sauce has emulsified and all of the oil is incorporated into the sauce.
• Fold in the pureed tomato and the tomato paste.
• Add the lemon juice and adjust seasonings to your taste.
• Store tomato mayonnaise tightly covered in the refrigerator.

Steps:

• For the basil mayonnaise: Pulse the basil, mayonnaise, lemon juice and mustard in a food processor until smooth. Season with salt and pepper. Cover and refrigerate until needed.
• For the fried tomatoes: Season the tomatoes with salt and pepper. Place the flour in a shallow dish. Whisk together the buttermilk and hot sauce in another shallow dish. Whisk together the panko and cornmeal in a third shallow dish. Working with 1 slice of tomato at a time, coat the tomato first in the flour, then in the buttermilk and then finally in the cornmeal. Repeat this process with the remaining slices.
• Add enough vegetable oil to a large skillet to coat the bottom and heat over medium to medium-high heat. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Drain on paper towels. Serve the tomatoes warm with the basil mayonnaise.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
• Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

Steps:

• Divide tomatoes into individual serving bowls.
• Immediately before serving top each bowl with a dollop of mayo. Do not try to do this ahead -- the tomato juice will melt the mayo into an unappealing mush.
• Pass the salt shaker and pepper grinder at the table.

Steps:

• Blend all ingredients in a small bowl.
• Refrigerate 30 minutes before serving so flavors can develop.

Steps:

• Stir together mayonnaise and pesto until well blended. Spread on hamburgers, or serve as desired.