Ingredients

The following ingredients have 1 Servings
  • 2 tomatoes (large, 3 if smaller)
  • 6 cloves garlic (1/2 head, left joined together (see notes))
  • 1/8 red pepper (a little more if small (optional))
  • 1 dried nora pepper (large, or a dried ancho/California chili)
  • 1/4 cup blanched almonds (36g)
  • 1/4 cup hazelnuts (32g)
  • 1 slice bread (stale, sourdough good, hard crusts removed, approx 1oz/30g, cut into chunks)
  • 5 1/2 tbsp olive oil ((1/4 cup plus 1 1/2 tbsp) divided)
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt (approx, to taste)

Instruction

  • Preheat the oven to 400F/200C. Remove the outer skin from the garlic but leave the garlic on the bulb stem in their individual skins. Trim the very top off the cloves of garlic and add the bulb to a small roasting dish, along with the chunk of red pepper. Cut the tomatoes in half through the middle and add to the roasting dish. Drizzle oil (around 1/2 tbsp) over all of them, along with a little salt, then roast in the preheated oven.
  • Remove the garlic and pepper after around 40-45 minutes when the pepper is softened and the tops of the garlic are browning. The cloves inside should feel soft. Return the dish with the tomatoes to the oven and cook for around another 15 minutes (around 1 hour total). Remove and allow to cool.
  • As the tomatoes are cooking and/or cooling, prepare everything else. Pull the top off the dried pepper/chili, tip out the seeds and place in a small bowl. Cover with boiling water and allow to soak around 10 minutes. Press the pepper down with a spoon if it floats out of the water.
  • In a dry skillet/frying pan over a medium heat, gently toast the almonds and hazelnuts until starting to color slightly on both sides. Remove the nuts from the pan and set aside.
  • In the same pan, heat 1 tbsp of the olive oil. Break the stale bread into chunks and add to the pan. Cook on both sides until gently golden then remove from the heat.
  • Once the tomatoes have cooled, slide the skins off the outside and place the flesh in a food processor. Remove the skin from the pepper and add to the food processor. Squeeze the roasted garlic from the skins and add this as well.
  • Add the vinegar, lemon juice, toasted bread, almonds and remaining 4tbsp (1/4 cup) olive oil. If the hazelnuts had skins on them, rub them in a dish towel to remove the skins then add these too.
  • Remove the nora pepper from the water, open it up and scrape out the inside, leaving the skin behind. Add this paste to the food processor. Blend everything together to form a relatively smooth sauce.