Ingredients:

  • 2 large red bell peppers (about 400g), halved and seeded
  • 2 medium ripe tomatoes (about 300g), halved
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1/2 cup (75g) blanched almonds, toasted
  • 2 slices stale bread (approx. 50g), crust removed, torn into pieces
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a kick!)
  • 1/4 cup (60ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss peppers, tomatoes, and garlic with olive oil, salt, and pepper. Roast until peppers are softened and slightly charred, and tomatoes are softened (about 30-40 minutes).
  2. Let the roasted vegetables cool slightly. Peel the skins off the peppers and tomatoes, and squeeze the garlic out of their skins.
  3. While the vegetables are roasting, toast the almonds in a dry skillet over medium heat until fragrant and lightly browned (about 5-7 minutes), stirring frequently.
  4. Soak the bread pieces in a little bit of water or the sherry vinegar for a few minutes to soften them.
  5. Combine the roasted vegetables, garlic, toasted almonds, soaked bread, vinegar, smoked paprika, and cayenne pepper (if using) in a food processor or blender.
  6. With the processor running, slowly drizzle in the extra virgin olive oil until the sauce is smooth and emulsified.
  7. Season with salt and pepper to taste.
  8. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.