Serves 4 Preparation: 15 min. Cooking: 30 min. Total: 45 min.
- 1 large tomatoes
- 1 thick. slice 12-grain bread, or other crusty bread, crust removed and cubed.
- 5 cloves garlic
- 1/2 Cup almonds
- 2 medium. red bell peppers
- 4 Tbsp olive oil
- 2 Tbsp sherry vinegar
- 3 tsp smoked. paprika
- 1 tsp kosher salt
- 1/8 pinch cayenne
Preheat oven to 375 ℉. Line a baking pan with aluminum foil. Place almond, garlic, bread and tomato on baking sheet and place in the oven. Roast almonds until fragrant and bread is crusty and just starting to brown about 10 minutes. Remove almonds and bread and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Remove from oven, let cool slightly and remove the skin from tomato and peel garlic.
While other ingredients are roasting in the oven, roast peppers over an open flame on a gas stove or grill until the skins are blackened. Place in a bowl and cover with plastic wrap and let sit until cool enough to handle about 20 minutes. Remove charred skin, seeds, and cores.Place bread, tomato, almonds, peppers, olive oil, vinegar, paprika, salt, and pepper in the bowl of a food processor. Purée until smooth. Taste and season with additional salt and cayenne pepper as needed.
Place in an airtight container and place in the refrigerator until cool. Store refrigerated up to 5 days.
|260 Cal||21 g||15 g||5.3 g||4.6 g||6.1 g||0.0 mg||620 mg|