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Makes

4 servings

Ingredients

  • 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.