This Mediterranean capsicum, tomato and almond sauce balances perfectly with the smooth, fruity and peppery notes of our Frantoio Blend EVOO.
Serve this as a dip with crudités or smothered directly on a slice of fresh sourdough. Stay tuned for the next recipe in this series showing you how to use this in one of your favourite weekly meals.
Makes approx. 400g
Ingredients
3 red capsicums
3 roma tomatoes, or 240g cherry tomatoes
3-4 garlic cloves
50ml Frantoio Blend EVOO
generous pinch of sea salt
160g whole almonds
2 t smoked paprika
¼ t cayenne pepper
1 t sea salt
1 T sherry vinegar
90ml Frantoio Blend EVOO, plus extra for drizzling
Directions
Preheat the oven to 200°C fan. Cut the capsicums in half and deseed, cut tomatoes in quarters. Place onto a large roasting tray with the unpeeled garlic cloves. Drizzle over the first measure of Frantoio Blend EVOO and coat everything using your hands. Sprinkle over the salt and roast in the middle of the oven for 30-35 minutes, tossing half-way for an even cook.
While roasting, add your almonds to a dry skillet pan and cook on a medium heat, tossing intermittently, so they are slightly charred on both sides and start omitting a toasty aroma.
When the capsicum and tomatoes have charred, remove from the oven and allow to cool. Peel off the skins from the capsicum and the garlic and add to a food processor along with the tomatoes and almonds.
Pulse blitz two or three times before adding the paprika, cayenne pepper, salt and sherry vinegar. Then continuously blitz, on a slow speed, while pouring in the second measure of Frantoio Blend EVOO in a slow fluid stream. It should be blended but still a bit chunky from the almonds.
Jar the sauce with a drizzle of Frantoio Blend EVOO on top, before storing in the fridge, then add it to your favourite pasta shape. Serve as a dip for crudités or with freshly baked sourdough. Or mix it through your favourite pasta, as the base sauce to charred broccoli, or dollop over crispy roasted potatoes.
