Ingredients Jump to Instructions ↓

  1. 2 Country bread thick slices - crusts removed, (large) cut into 1/2" cubes

  2. 1/2 cup 118ml Red wine vinegar

  3. 3/4 cup 69g / 2.4oz Whole almonds

  4. 1 lb 454g / 16oz Ripe tomatoes - coarsely chopped

  5. 1 tablespoon 15ml Paprika

  6. 1 teaspoon 5ml Salt

  7. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  8. 3/4 cup 177ml Fruity Spanish olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

  3. This recipe yields approximately 1 cup of sauce.


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