Tomato Mayo

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1. 1

   Heat your oven to its lowest setting, ideally 170 to 200°F, with a rack in the middle. Line a sheet tray with parchment paper or a silicone baking mat (Silpat).

2. 2

   Pour the whole can of tomatoes onto the tray and spread it with an offset spatula or the back of a spoon into an even layer about 1/8 inch thick, with no bare spots. Set the tray on the middle rack.

3. 3

   Dry in the oven for 4 to 6 hours, until it looks like a tomato fruit roll-up: dark, dry to the touch and bendy, not crunchy. Start checking every hour after 3 hours. Pro move: a dehydrator at 165°F overnight, or a smoker for a smoky version.

4. 4

   Let it cool a few minutes, then cut or tear it into strips.

5. 5

   Put the strips and the red wine vinegar in a small stainless steel saucepan over low heat. Stir with a metal spoon as the tomato softens and soaks up the vinegar. Once it starts breaking down and blending into the vinegar, switch to a whisk and keep going until it turns into a thick paste. Let it cool to room temperature, about 20 minutes, because hot tomato can break the mayo.

6. 6

   Grate the garlic on a Microplane, press it through a garlic press, or mince it as fine as you can with a knife. Put the tomato paste, the garlic and about 1 cup of the mayo in a food processor. Blend until completely smooth, scraping down the sides. No food processor? Use a blender, or an immersion blender in a tall cup.

7. 7

   Scrape it into a large bowl and fold in the rest of the mayo with a rubber spatula until it's all one even color.

8. 8

   Season with salt and MSG, taste, and adjust. It should be smooth, tangy and full of tomato flavor. Keep it covered in the fridge for up to one week.