Ingredients
Units
Scale
- 3 roasted tomatoes, or 1 cup canned fire-roasted tomatoes
- 3/4 cup roasted red peppers
- 1/2 cup toasted almonds, sliced or slivered
- 2 garlic cloves
- 1/4 cup dry bread crumbs
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon smoked paprika
- Pinch red pepper flakes, optional
- Kosher salt and black pepper, to taste
Instructions
- If air frying tomatoes, halve Roma tomatoes and air fry at 400°F for 12 to 14 minutes, until softened and lightly charred.
- Combine all ingredients in a food processor or high-speed blender. Pulse until you reach your preferred texture, adding a little more olive oil or warm water if the sauce needs thinning.
- Season with salt and pepper to taste. Sample and adjust seasoning before serving.
Notes
- For a smooth, restaurant-style texture, blend the sauce longer in a high-speed blender. I prefer to keep mine a little textured.
- Olive oil, salt, and pepper can tip a little depending on how juicy your tomatoes are and what bread crumbs you use. Season to taste again before serving.
- Sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- Prep Time: 5
- Cook Time: 12
- Category: Easy Recipes
- Method: No cook
- Cuisine: Spanish