ROASTED CAPSICUM MAYONNAISE

Steps:

• Preheat oven to 200°C.
• Line a baking tray with non-stick baking paper Coat capsicum and garlic with olive oil and place on prepared tray.
• Cook in oven for 30 mins, until both are tender when tested with a skewer.
• Transfer to a heatproof bowl, cover and stand 5 minutes.
• Peel skin from capsicum and discard.
• Place flesh in a food processor.
• Cut garlic bulb in half horizontally and squeeze cloves into processor.
• Process until smooth.
• Add egg yolks and vinegar and process to combine.
• With motor running gradually add about 150ml of extra olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
• Add remaining oil in a thin steady stream until incorporated.
• Add tomato paste and process until combined.
• Season to taste.