Makes about 2 cups Difficulty
8 roma tomatoes 1 cup gf mayonnaise * 1 Tablespoon lemon juice 1 teaspoon red wine vinegar 1 teaspoon champagne vinegar 1 Tablespoon minced shallot 1 hard boiled egg, finely chopped 1 Tablespoon chopped fresh tarragon 1 Tablespoon chopped fresh chives 1 Tablespoon chopped fresh fennel fronds 2 teaspoons gf worcestershire sauce Salt and freshly ground pepper to taste
Preheat oven to 200 degrees F.
Place tomatoes on a baking sheet and roast for about 1-1/2 hours or until tomatoes have lost their moisture. Place tomatoes in a food processor and process until smooth.
In a medium bowl, combine remaining ingredients plus 1/2 cup of tomato puree. Season to taste with salt and pepper.
*For homemade mayonnaise: 1 whole egg 1 teaspoon gf stone-ground mustard 1 Tablespoon lemon juice 1/2 teaspoon salt Freshly ground white pepper Dash cayenne 1 cup vegetable oil
Add all ingredients to a food processor or blender with the exception of oil. Blend briefly. With motor running add oil in a slow, thin, steady stream through feed tube. After mayonnaise is made, correct seasoning to taste.