This is delicious on Crostini, Pasta, Shrimp or Fish, or as a vegetable dip 2 large roasted red peppers 1/4 cup toasted almonds or hazelnuts or a mix of both 1 cloves garlic 1 large or 2 medium ripe tomato 1/2 tsp salt 2 thick slices from a baguette, lightly toasted 1/2 tsp paprika or chili powder 1/4 cup or less olive oil Fresh basil leaves or parsley 2 Tablespoons sherry vinegar

Preheat the broiler, and cover a baking sheet with foil. Place the tomatoes and red pepper on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes until charred on one side. Turn over, and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.

2. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and paprika/chili powder  to the bowl. Process into a paste. Scrape down the sides of the bowl, and add the red pepper, tomatoes, basil/parsley, paprika, salt and pepper. Process until smooth. With the machine running, add the vinegar and olive oil in a slow stream. Process until well mixed, then scrape into a bowl. Taste and adjust seasoning, adding salt as desired. If possible, allow the sauce to stand for an hour at room temperature before using.