Tuesday, May 28, 2013

Roasted Red Pepper and Almond Sauce

I love sauces. Dipping is always a treat. I dab some on vegetables, grains, and beans and it turns a boring midweek meal into flavorful fun. This is especially true when I'm sleepy and my creative juices are running dry. Like today. Not much else to say! Thank you red-eye flight, which was indeed my terrible idea.
Roasted Red Pepper and Almond Sauce
2 tablespoons tomato paste
3 cloves garlic, minced
1/4 cup slivered almonds
1/2 - 1 tablespoon extra-virgin olive oil
2 large jarred roasted red peppers, whole
1/2 teaspoon salt, or to taste
In a small pan over medium-low heat, sauté the tomato paste, garlic, and almonds in the oil, stirring often, until the tomato paste starts to darken, about 3 minutes. Remove from the heat and allow to cool slightly.
Purée the sautéed ingredients with the roasted red peppers in a blender or food processor until smooth.
Season with up to ½ tsp. of salt.

Note: you could use cashews or walnuts instead of the almonds.

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