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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Serve this robust and smoky sauce over firm white fish or pork. Ingredients:
2 red bell peppers |
1 (28-ounce) can whole plum tomatoes, undrained |
2 garlic cloves, peeled |
cooking spray |
1/2 cup dry breadcrumbs |
2 tablespoons slivered almonds, toasted |
2 tablespoons chopped fresh parsley |
3 tablespoons organic vegetable broth (such as swanson certified organic) |
2 tablespoons white vinegar |
1 teaspoon crushed red pepper |
1 tablespoon olive oil |
3/4 teaspoon spanish smoked paprika |
1/2 teaspoon salt |
Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and coarsely chop. Set aside.
3. Preheat oven to 275°.
4. Combine tomatoes and garlic in a 13 x 9-inch baking dish coated with cooking spray. Bake at 275° for 2 1/2 hours or until most of liquid has evaporated.
5. Combine bell peppers, tomato mixture, breadcrumbs, and remaining ingredients in a food processor; process until smooth.
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