We make this in the winter with preserved cherry tomatoes. If making in the summer, simply toss cherry tomatoes with olive oil and salt and roast at 400F until they have burst and the liquid has reduced to a sauce.
1 cup mayonnaise
1/4 cup roasted cherry tomatoes
1 clove garlic, minced
1 lemon, zest and juice
In a food processor whiz all the ingredients together to make a flavorful mayo