Roasted Capsicum Mayonnaise

I haven't tried this recipe got it from Australian Table Magazine. Sounded interesting so thought I would put it on here in my cookbook.

• Ready In: 50 mins
• Yields: 2 cups

Ingredients

• 1⁄2 red capsicum, deseeded
• 1⁄2 small garlic head
• 2  teaspoons olive oil, plus
• 200  ml  extra olive oil
• 2  egg yolks
• 2  teaspoons red wine vinegar
• 3  teaspoons tomato paste

Directions

1. Preheat oven to 200°C.
2. Line a baking tray with non-stick baking paper Coat capsicum and garlic with olive oil and place on prepared tray.
3. Cook in oven for 30 mins, until both are tender when tested with a skewer.
4. Transfer to a heatproof bowl, cover and stand 5 minutes.
5. Peel skin from capsicum and discard.
6. Place flesh in a food processor.
7. Cut garlic bulb in half horizontally and squeeze cloves into processor.
8. Process until smooth.
9. Add egg yolks and vinegar and process to combine.
10. 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.
11. Add remaining oil in a thin steady stream until incorporated.
12. Add tomato paste and process until combined.
13. Season to taste.