5 vine-ripened tomatoes, peeled, cored, seeded and chopped
3 cloves garlic, unpeeled
1/2 cup whole roasted almonds
1/2 cup roasted hazelnuts
1 slice white bread, fried
1/2 teaspoon Herbie's Spices Mild Paprika Spanish
1 Herbie's Spices Bay Leaves
100ml red wine vinegar
salt and pepper
1/2 cup extra virgin olive oil
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Directions Preparation:15min › Ready in:15min
In a blender, mix together the tomatoes, garlic, capsicum, almonds, hazelnuts, bread, paprika and bay leaf.
With the motor running, gradually add the vinegar, salt and pepper, then the olive oil until you have a thick liquid.
Serve with grilled meats, fish or vegetables such as char-grilled baby leeks or fennel bulbs. Keeps well in the fridge for several weeks. If it separates, simply stir it, or shake it if kept in a bottle.