2large red capsicums / red peppers / field peppersapprox 650 - 700 g / 1 ½ lbs total halved length ways, stalks & seeds removed
2large roma tomatoesapprox 250 g / ½ lb total - halved length ways
4plump garlic cloves - tops trimmed & squashed slightly to just split the skin
½cupraw almonds90 g
1teaspoonsherry vinegar
¼teaspoonfine salt
1tablespoonolive oil
2teaspoonsmoked paprika
¼teaspooncayenne peppersee notes
optional danish feta & fresh basil to servesee notes
Instructions
Pre heat oven to 190 c (375 f) fan forced
Line a low-rimmed baking sheet/oven tray with baking paper/parchment paper.
Arrange capsicum & tomato halves, cut side down on prepared tray, along with squashed garlic & bake for 15 mins.
After 15 mins, take tray out of the oven, remove garlic cloves & set aside.
Add almonds to baking tray, as evenly spaced as you can.
Return tray to oven and bake for a further 20 mins.
Remove from oven & place capsicum & tomato in a small heatproof bowl & cover with plastic wrap for 3-5 mins to loosen the skins, then peel & discard the skins.
Meanwhile squeeze garlic cloves out of their skins & place into a food processor, along with almonds and olive oil, and blitz until very fine.
Add capsicum, tomato & remaining ingredients to food processor, continuing to blend until almost smooth (see note).
Notes
This recipe makes about 2 cups - I did actually experiment & froze some and it turned out great.The amount of cayenne pepper I have put in this recipe is basically a starting point, you could add more if you like - just do it a little at a time and taste as you go, you can't take it out once it's in! I personally like just the ¼ teaspoon of cayenne, your choice!The texture of this sauce isn't completely smooth. I purposely blended the almonds before the capsicum & tomato was added, so I could try to get the almonds (and the finished product) as fine & smooth as possible.I REALLY enjoyed the flavour combination of feta & basil with this sauce. The feta (I use danish) gives it a real lemony edge and the fresh basil just sings with capsicum & tomato! SOOOOO GOOOOD!My inspiration for this recipe came from here & here.*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*