There are several versions of this famous sauce; this one is thick and smooth. A high percentage of its calories come from fat, but think of it more as a condiment--a little goes a long way. It does wonders for tying together the elements of a vegetable stew and can easily replace mayonnaise on a grilled-vegetable sandwich.
1 large red bell pepper
1/3 cup blanched almonds (about 1 1/2 ounces)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 plum tomatoes, quartered and seeded
2 (1-inch-thick) slices Italian bread, toasted (about 2 ounces)
3 garlic cloves, peeled
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar or white wine vinegar
How to Make It
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.
Combine bell pepper, almonds, and next 6 ingredients (almonds through garlic) in a food processor; process until minced. Add oil and vinegar; process until smooth.
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