ingredients 1/4 cup olive oil
1 1-inch thick slice of crusty bread, torn into pieces
1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
3 garlic cloves, chopped
1 teaspoon salt
1 15-ounce can of crushed tomatoes
1 8-ounce jar of roasted red bell peppers, drained
1 Tbsp smoked paprika
3 Tbsp red wine vinegar
directions Preheat the oven to 350°F. Heat olive oil in a medium sauté pan over medium-high heat. When oil is hot, sauté bread and almonds, stirring often, until they just begin to brown. Add garlic and sauté another 1-2 minutes.
Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Cool before serving.