Roasted Tomato & Garlic Aioli

• 2 14.5oz cans of diced tomatoes
• 1 medium onion, diced 
• 4 cloves garlic 
• 1 tablespoon olive oil 
• 1/2 cup mayo 
• 1/2 cup plain lactose free Greek yogurt 
• the juice from 1 lime 
• 1 tablespoon fresh dill (or use your favorite fresh herb instead) 
• salt & pepper to taste

Instructions

Preheat your oven to 400 degrees.
Drain the juice from the diced tomatoes.
Pour the tomatoes into a baking dish.
Stir in the chopped onion & the garlic cloves.
Drizzle with the olive oil & season with salt & pepper.
Bake, uncovered, for 25-30 minutes, or until the onions are slightly browned.
I like my onions a little blackened, so I put mine on broil for the last 1-2 minutes of cooking to toast them up a little.
Let the tomato mixture cool slightly (about 15 minutes) - then transfer the mixture to a food processor or blender.
Add in the mayo, Greek yogurt, lime juice, & fresh dill (or other fresh herbs).
If you're a garlic lover, you can add in a couple extra cloves of garlic and/or garlic powder to taste as well.
Puree the mixture until smooth.
Refrigerate until ready to use.

This keeps in the fridge for 1 week in an airtight container.