Serve this warm sauce spooned over grilled or broiled firm white fish, such as halibut or cod, or with grilled shrimp or chicken. It also makes an excellent dip. The large yield means you can freeze some of the sauce to have on hand at a moment's notice.
- Portion size 750 servings
- Credits : Canadian Living Magazine: February 2010
- 4 Roma tomatoes
- 1 Spanish onion
- 1 head garlic
- 1 sweet red pepper
- 1/4 cup extra-virgin olive oil
- 3/4 cups cubed crustless day-old bread
- 1/2 cup whole blanched almond
- 3 tablespoons sherry vinegar
- 3/4 teaspoons smoked sweet paprika
- 1/2 teaspoon salt
MethodCore tomatoes; place in bowl. Quarter onion; add to tomatoes. Trim top off garlic to expose cloves; add to bowl along with red pepper. Drizzle with 2 tbsp (25 mL) of the oil, tossing to combine. Spread on foil-lined baking sheet. Roast in 400°F (200°C) oven until tender and skins are golden, about 50 minutes. Let cool enough to handle.
Discard tomato skins; place pulp in food processor along with onion. Squeeze out garlic pulp from skins into food processor. Peel and seed red pepper; place in food processor.
Meanwhile, in skillet, heat remaining oil over medium heat; toast bread and almonds, shaking pan often, until deep golden, 6 minutes. Add to food processor.
Add vinegar, paprika and salt; pulse until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)
Nutritional facts 50 mL : about
- Sodium 113 mg
- Protein 2 g
- Calories 101.0
- Total fat 8 g
- Potassium 155 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
- Iron 4.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 35.0