Ingredients
1/4 c. extra-virgin olive oil
10 cloves garlic, crushed
1 tbsp. tomato paste
3/4 tsp. kosher salt
3/4 tsp. crushed red pepper flakees
1/2 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1/2 c. canned crushed tomatoes
1/2 slice toasted sourdough bread, roughly chopped
3/4 c. chopped fire-roasted red bell pepper
1 tsp. honey
1 tsp. lemon juice
1/4 c. toasted almonds
1/4 c. toasted hazelnuts
Preparation
Step 1In a small pot over low heat, heat oil. Add garlic and tomato paste, and cook, stirring frequently, until caramelized and golden, 5 minutes. Stir in salt, red pepper flakes, paprika, pepper, and crushed tomatoes and stir until warmed through. Remove from heat, then stir in bread, bell pepper, honey, and lemon juice.Step 2To the bowl of a food processor, add nuts and pulse until finely ground. Add cooled tomato mixture and blend until mostly smooth.
Don’t skimp on the garlic—that’s flavor, baby! To kick it into high flavor gears, use a head of roasted garlic and fire-roast your own red bell pepper for a sweeter, richer condiment.
