3 cloves garlic
1 roasted red sweet bell pepper
, jarred, optional
Salt and freshly ground black pepper
2 ounces (50 grams) nuts (almonds, hazelnuts
, pine nuts
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon red wine vinegar
Preheat oven to 425 degrees F.
Arrange unpeeled tomatoes and garlic on a baking sheet. Sprinkle with olive oil and bake for 15 to 20 minutes. Let cool. Peel
the tomatoes, remove core
, seeds, and juice by pressing them in your hand. Peel the garlic and chop
Mix the roasted tomatoes, garlic, anchovies and roasted pepper, if using, salt, pepper, and nuts. Add 2 tablespoons of parsley. While mixing, add some olive oil and vinegar gradually. Set aside in refrigerator.