Directions
- 1Preheat the oven to 375°F. Line a large sheet tray with aluminum foil and prepare a separate piece of foil for the garlic.
- 2Arrange the halved plum tomatoes, halved red bell peppers, and quartered onion on the sheet tray, and wrap the head of garlic in the separate foil piece.
- 3Coat the vegetables and garlic with 2 tablespoons of olive oil and season with salt.
- 4Roast in the oven until softened and browned.
- 5Spread almonds on a separate sheet tray and toast in the oven until lightly golden and aromatic.
- 6Remove everything from the oven and let cool for 10-15 minutes.
- 7Transfer tomatoes, peppers, onion, and toasted almonds to a food processor; squeeze in the roasted garlic cloves.
- 8Add smoked paprika, sherry vinegar, and salt; process on low speed while slowly drizzling in the remaining 3 tablespoons of olive oil until the desired consistency is reached.
Ingredients
- 3 whole plum tomato
- 1 head garlic
- 2 whole red bell pepper
- 1 large yellow onion
- 1/2 cup blanched slivered almond
- 2 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 1 tbsp sherry vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp salt
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