- 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
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.