Kary Osmond: Serve this sauce over fish, meat for your favorite veggies
1/4 cup red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon chili flakes
1. Prepare the grill for direct cooking over medium heat (350 F to 450 F).
2. Grill the tomatoes and bell peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally.
3. Place the tomatoes and bell peppers in a bowl and cover tightly with plastic wrap. Let stand for about 10 minutes. Peel away and discard the charred skins from the peppers, and cut off and discard the tops and seeds.
4. Place skinned tomatoes and peppers in a blender, add toasted almonds, garlic, bread, olive oil, red wine vinegar, salt and chili flakes. Blend until just pureed. Taste and adjust seasoning. Serve at room temperature.
Tasty tip
To toast almond: Place almonds in a baking sheet and toast in a 375-degree oven for 5 minutes.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)
©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.
