Ingredients

The following ingredients have 4 Servings
  • 6 plum tomatoes
  • 4 cloves garlic
  • 1 small yellow onion (, peeled and quartered )
  • 1-2 tablespoons extra virgin olive oil
  • 2 slices bread (, crusts removed, cut into 1 inch squares)
  • 1/2 cup roasted red peppers (, drained)
  • 1/2 cup blanched slivered almonds
  • 1-2 tablespoon(s) ancho chile powder
  • 1 tablespoon sweet paprika
  • 1 tablespoon sherry vinegar
  • 2 teaspoons sugar
  • 1 teaspoon coarse kosher salt

Instruction

  • Preheat the oven to 400°F degrees. Line a large rimmed baking sheet with aluminum foil. Set aside.
  • Trim any woody stems from the tomatoes. Quarter and press out pulp and/or seeds using your fingers. Some remaining is fine. Place the tomatoes, garlic and onion onto the baking sheet and drizzle with olive oil, tossing to coat.
  • Roast the vegetables for 30 minutes, turning once. Remove and transfer all of the vegetables and juices to a large food processor.
  • Pulse until a paste forms. Add the bread, red peppers, almonds, chile powder, paprika, sherry vinegar, sugar and salt. Blend on high until mixture is combined and coarse.
  • Serve immediately or heat in a saucepan over low heat for 5 minutes.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.