Categories: sauces
Ingredients
- 1 oz. French bread chunks (about 2 slices), crusts removed
- 3 Tbs. red wine vinegar
- 1⁄3 cup toasted almonds
- 1⁄4 cup drained diced tomatoes
- 1 roasted red bell pepper, seeded and sliced
- 1 garlic clove
- 1 tsp. paprika
- Pinch of cayenne pepper
- 1⁄4 cup olive oil
- Salt and freshly ground black pepper, to taste
Directions
-
In a bowl, combine the bread and vinegar. In a food processor, pulse the almonds until grainy. Add the bread-vinegar mixture, the tomatoes, bell pepper, garlic, paprika and cayenne and puree until smooth. With the motor running, add the olive oil in a steady stream and puree until smooth. Season with salt and black pepper. Transfer the sauce to a bowl, cover and refrigerate for 1 hour before serving.