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

1. 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.

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