Preheat the oven to 200°C.
Roast the tomatoes and garlic in an oiled pan in the oven until
the tomatoes are browned and collapsing and the garlic is soft.
Remove from the oven and peel and core the tomatoes.
Roast the capsicum over a flame or under a grill until blackened
all over, or roast in the oven until blistered all over. Peel, core
and seed the capsicum.
Put the tomatoes, garlic, capsicum, almonds and vinegared bread
into a food processor or mortar and process or pound until smooth.
Continue processing or mix with the pestle and add the oil slowly
until it is all incorporated. Taste and season with salt and just
enough tobasco to give a little heat.
Mid-week menu inspiration: Do you suffer from a slight
meal slump in the middle of the week?
We do, which is why we now have a resident
'recipe-road-tester' to bring you a weekly tried, tested and tasted
Food Show recipe.
Keep me updated on the following shows:
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