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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is good on fish, vegetables...I'm sure that whatever you dream up would be good. I listed this as a low carb recipe, so I probably shouldn't say this, but this tastes really good with bread. From the Low Carb Cookbook by Fran McCullough. Ingredients:
1/3 cup almonds |
3 garlic cloves, unpeeled |
2 medium tomatoes |
1 dried hot red chili pepper |
3 tablespoons red wine vinegar |
salt |
1/2 cup olive oil |
Directions:
1. Preheat the oven to 350°F.
2. Put the garlic, almonds, tomatoes, and pepper on a baking sheet and roast for 15 minutes. The veggies should be soft.
3. Peel and seed the tomatoes (honestly, I don't bother to peel them - I'm a little lazy that way).
4. Peel the garlic.
5. Put the roasted ingredients in a blender or food processor and grind thoroughly.
6. Add the vinegar and salt.
7. While the food processor is still running, gradually trickle in the oil until the sauce thickens.
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