Ingredients
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1 medium tomato, halved crosswise and seeded
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1 small red bell pepper
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1/4 cup plus 2 tablespoons extra-virgin olive oil
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3 tablespoons sliced almonds
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1 garlic clove, minced
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1 teaspoon crushed red pepper
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3 tablespoons coarse dry bread crumbs
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2 tablespoons sherry vinegar
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Salt and freshly ground pepper
Directions
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Preheat the broiler and broil the tomato and bell pepper until the skins are charred. Transfer the pepper to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel the vegetables and discard the charred skins, seeds and stem. Coarsely chop the tomato and pepper and add them to a food processor along with any accumulated juices.
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In a small skillet, heat the oil. Add the almonds and cook over moderate heat, stirring, until slightly golden, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute. Stir in the bread crumbs and remove from the heat. Scrape the mixture into the food processor and puree until smooth. Blend in the vinegar. Scrape the sauce into a bowl and season with salt and pepper.
Make Ahead
The sauce can be refrigerated for up to 3 days. Serve at room temperature.