Bruschetta Aioli with Red Gold Tomatoes

Fresh tomatoes are one of the best things about summer in Kentucky. They're the quintessential taste of a Kentucky summer. You can fry them, serve them in a salad, or make gazpacho with them. They're perfect. Except, you know, for the part where they're only in season for about six weeks at the end of the summer. And that's if you're lucky.


A few weeks ago, Red Gold offered to send me a few cans of their tomato blends as part of their #EasyAioli promotion. Red Gold brings the fresh taste of home-grown tomatoes year-round. Like their homegrown counterparts, Red Gold Tomatoes have so many uses. An easy way to amp up the flavor in your recipes is to combine Red Gold tomato blends with mayonnaise for a quick aioli.

Now I'd love to tell you that, every single time, I whip up my own mayo. This time,like Ina Garten, I decided that store-bought is just fine.


I started with a can of Petite Diced Tomatoes with Garlic and Olive Oil, drained them, and added 1/2 cup of mayonnaise and 4 julienned basil leaves.I let this mixture hang out in the refrigerator for an hour or so.


I placed slices of thick-cut bacon in a large cast iron skillet, which I then put in a preheated 400 degree oven. I let the bacon cook for about 20 minutes, then made a sandwich on sourdough bread. It lent a bruschetta vibe to a classic BLT.


Check out Red Gold's Facebook page for more #EasyAioli recipes and a chance to win a $250 prize pack!

{I received Red Gold samples in consideration of this blog post. I was not compensated in any other manner.}