From Chocolate for Breakfast
Hands time: 15 minutes
Roasting time: 15 minutes
Makes 5 cups
1 cup blanched almonds
3 slices sourdough bread (1” thick)
6 garlic cloves, unpeeled
2 red bell peppers, stemmed, seeded and roughly chopped
6 tomatoes, quartered
2 large cloves garlic, peeled
3 tbsp paprika (I used 1 heaping tbsp hot and 2 sweet paprika)
1 tsp salt
1 tsp freshly ground pepper
1 tbsp red pepper flakes (I opted out since I used hot paprika, but …go with your flavor buds)
2 cups good olive oil
1 cup red wine vinegar
Directions: Note…you will need a large food processor for this or else do step 2 in the food processor and transfer to a large bowl and finish with an immersion blender. Another option is to do 2 batches in the food processor. Split the finely chopped nuts and bread in half before proceeding.
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with foil. Roast the slices of bread, unpeeled garlic and almonds for about 15 minutes or until you smell the nuts roasting.
2. Cool slightly and break the bread up. Place in a food processor along with the nuts and roasted garlic. Puree until finely ground (3-5 minutes).
3. Best if you can do it all in the food processor, but see note above for your other options. Add red peppers, tomatoes, peeled garlic, paprika, salt, pepper and red pepper flakes, if you’re using them. You might want to wait until you’ve tasted it first. Process until smooth.
4. With the motor running, pour the olive oil through the feeding tube and then the vinegar, processing until the sauce is thick, smooth and emulsified
Barbara Passino recommends this sauce served with grilled meats, cheeses, vegetables and breads. She forgot to mention it as a pasta sauce….It’s delicious whichever way you choose.