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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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There are several versions of this famous sauce; this one is thick and smooth. A high percentage of its calories come from fat, but think of it more as a condiment-a little goes a long way. It does wonders for tying together the elements of a vegetable stew and can easily replace mayonnaise on a grilled-vegetable sandwich. Ingredients:
1 large red bell pepper |
1/3 cup blanched almonds (about 1 1/2 ounces) |
1 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
4 plum tomatoes, quartered and seeded |
2 (1-inch-thick) slices italian bread, toasted (about 2 ounces) |
3 garlic cloves, peeled |
1/4 cup extra-virgin olive oil |
2 tablespoons sherry vinegar or white wine vinegar |
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 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.
3. Combine bell pepper, almonds, and next 6 ingredients (almonds through garlic) in a food processor; process until minced. Add oil and vinegar; process until smooth.
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