Kary Osmond: Serve this sauce over fish, meat for your favorite veggies
This rich sauce that originated in Spain was intended as an accompaniment for grilled fish and meat; however, it goes just as well with vegetables too.
The sauce is slightly sweet, smokey, with a hint of garlic and a bit of zip from the red wine vinegar. There are many variations of this sauce, but typically it’s a mixture of grilled tomatoes and red peppers, garlic, toasted nuts, stale bread, oil and vinegar. It’s very easy to make, it will keep for a few days in the fridge, and it is typically served at room temperature so that all the flavors shine through.
Serves 4 to 6
2 large vine ripe tomatoes
2 orange bell peppers
1 cup almonds, toasted
3 garlic cloves, roughly chopped
1 slice day old bread (1-inch thick), torn into pieces
1/2 cup olive oil