Ingredients
Scale
- 2 small heads of garlic & a little drizzle of olive oil
- 2 lbs. tomatoes, roasted, peeled & cored (weighed after roasting/peeling)
- 2 large bell peppers (red, orange or yellow is preferred, but you can use green in a pinch)
- 1/2 of a small hot pepper
- 1 cup sliced almonds
- 2 Tablespoons olive oil
- 2 cups bread cubes
- 1/2 teaspoon smoked paprika
- 1/2 – 1 teaspoon salt
- 1 – 2 Tablespoons fresh herbs (I used basil & oregano)
Instructions
- Cut the tops off the heads of garlic, drizzle a bit of olive oil in there, then wrap them in foil for roasting.
- Start up the grill and set the garlic, tomatoes, bell peppers, and the hot pepper on to roast them, turning to roast all sides of the veggies. Tomatoes will cook quickly, while peppers will take longer. Leave the garlic on for longer, till the cloves are very soft. Let the peppers cook till their skins are charred, then flip them to roast all sides of the pepper. Remove the tomatoes and peppers from heat and set in a bowl, then cover the bowl with a plate to “steam” for a bit. Set the garlic aside till it’s cool enough to handle.
- Meanwhile, preheat the oven to 350 F, toast the almonds, then heat a large frying pan over medium heat and toast the bread cubes in the olive oil, stirring frequently, till browned.
- Now, take the tomatoes, core and peel them (the peels should slide right off), then do the same with the peppers. Weigh the tomatoes after you’ve cored & peeled them, setting aside any extra for another use.
- Put the tomatoes in a blender. Squeeze the pulp from the garlic cloves into the blender as well. Add the peppers, almonds, paprika, salt & herbs and blend till smooth. Blend in the bread as well.
- To finish the sauce, pour the sauce into a shallow baking pan and bake at 350 F for 15 minutes. This will allow the sauce to thicken slightly and caramelize around the edges.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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