Ingredients for 2 cups
3 Tbs. of olive oil
2 red bell peppers
3 medium tomatoes
8 garlic cloves pressed with the blade of a knife
¾ cup of sliced almonds
1cup of crusty bread cut into pieces
¾ cup of extra virgin olive oil
Coarse sea salt
Preheat the oven to 350°F. Brush the peppers and tomatoes with olive oil, and place them on a baking sheet. Bake for 30 minutes and turn the vegetables. Bake for 15 minutes more. Take the sheet out of the oven and let cool down.
In a pan over low to medium heat, add the 3 tbs. of olive oil and sauté the garlic until golden, 1-2 minutes. Add the almonds, stir and cook for 2 minutes. Add the bread and cook for 3-4 minutes, stirring constantly. Set aside. Peel the peppers and tomatoes. Take away the vains of the peppers and discard them with the seeds of both peppers and tomatoes.
In a food processor, process the peppers, tomatoes with the garlic, almond and bread mix. Add salt to taste. While processing, add the extra virgin olive oil and process until it gets a thick puree consistency.
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