Serve this robust and smoky sauce over firm white fish or pork.
Lycopene count: 7 milligrams per serving.
2 red bell peppers
1 (28-ounce) can whole plum tomatoes, undrained
2 garlic cloves, peeled
1/2 cup dry breadcrumbs
2 tablespoons slivered almonds, toasted
2 tablespoons chopped fresh parsley
3 tablespoons organic vegetable broth (such as Swanson Certified Organic)
2 tablespoons white vinegar
1 teaspoon crushed red pepper
1 tablespoon olive oil
3/4 teaspoon Spanish smoked paprika
1/2 teaspoon salt
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 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and coarsely chop. Set aside.
Preheat oven to 275°.
Combine tomatoes and garlic in a 13 x 9-inch baking dish coated with cooking spray. Bake at 275° for 2 1/2 hours or until most of liquid has evaporated.
Combine bell peppers, tomato mixture, breadcrumbs, and remaining ingredients in a food processor; process until smooth.