Makes
4 servingsIngredients
- 1 large red bell pepper
- 1 pint grape tomatoes
- 1 clove garlic
- ½ cup extra-virgin olive oil divided
- ¼ cup roasted almonds chopped
- ¼ cup roasted hazelnuts chopped
- 2 tablespoons sherry vinegar
- 1 tablespoon sweet smoked paprika
- Dash cayenne pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Char the red bell pepper over a flame until it’s blackened all around. Place it in a bowl and cover with plastic wrap. Set aside to cool for 30 minutes.
- Heat oven to 350°. Put tomatoes and garlic in a pan with 2 tablespoon extra-virgin olive oil, salt and pepper; toss, and place in oven for an hour (occasionally toss the tomatoes).
- Once red pepper has cooled, remove plastic wrap and peel off the charred skin.
- Put bell pepper, tomatoes and garlic, and their oil in a food processor with nuts, sherry vinegar, sweet, smoked paprika, cayenne, and lemon juice. Start up the processor and slowly pour in remaining oil. Salt and pepper to taste.
