All-I-Oli With Tomatoes
Spain
Known as a Spanish recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 2 large tomatoes -- red ripe, peeled
- 2 egg yolks -- at room temperature
- -- and seeded
- 1 pinch salt -- a generous pinch
- Must
- 3 medium garlic cloves -- peeled
- 1 cup olive oil -- at room temperature
- Mayonnaise
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
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Mayonnaise
High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
Chef Wood
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- Prepare basic sauce by mashing garlic with salt in mortar, stirring in egg yolks, and gradually adding olive oil while stirring in the same direction. Lastly mix in tomatoes, peeled, squeezed to eliminate seeds, and mashed to a pulp in a separate bowl.
- This recipe makes 1 3/4 cups of sauce.
- Comments: Popular in Andalusia, this sauce is excellent with salads, cold fish, and cold meats.
- All-i-oli is easy to make providing certain rules are observed, rules equally applicable to mayonnaise. The ingredients, particularly the olive oil, must be at room temperature. The oil must be added very gradually and the sauce must be stirred in the same direction all the while. All-i-oli will keep several days under refrigeration.
Plating
Cookware for this recipe
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Mixing bowl
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Mortar and pestle
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Vegetable peeler
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Wooden spoon