Recipe courtesy of Bob McGee
45 min
20 min
About 2 cups


  • 2 cloves garlic, peeled 
  • 2 red bell peppers 
  • 1 sweet onion, peeled and halved 
  • 1 ripe Roma tomato 
  • 1 1/2 cups olive oil, plus more for drizzling 
  • Sea salt
  • 1/2 cup whole raw almonds
  • 1 chunk crusty bread (about the size of the tomato)
  • 1 tablespoon paprika 
  • 2 tablespoons sherry vinegar 


Preheat the oven to 450 degrees F.

Toss together the garlic, bell peppers, onion and tomato with a drizzle of olive oil and sprinkle with salt. Spread them in a roasting pan or pie dish and roast until dark and charred, about 25 minutes.

Spread the almonds and bread onto a separate roasting pan, baking sheet or pie plate. Roast until the bread has some color and the nuts start to smell, about 10 minutes. This happens quickly so keep an eye on them.

Transfer the vegetables to a bowl and sprinkle on the paprika. Let the vegetables cool, and then roughly chop the onion and tomato. Seed, stem and roughly chop the peppers, making sure to leave the black char on.

Crumble the toasted bread in a blender or food processor, then add the vegetables and almonds. Pour in the olive oil and vinegar and blend until fully incorporated and smooth. Add more olive oil as needed and salt to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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