1handfulfresh herbs,such as rosemary, thyme and oregano
2tablespoonextra virgin olive oil,divided
2roasted red peppers
1ancho chilisee note, cored and seeded*
1slicestale breadcubed, if needed. Use gluten-free bread if necessary.
Heat oven to 375 degrees F.
Put the tomatoes and half the garlic head on a parchment lined baking sheet. Sprinkle fresh herbs on top. Drizzle about 1 tablespoon of the olive oil into the cored tomato wells and on top of the garlic. Roast until the tomatoes and garlic are well caramelized but not burned, about 30 minutes.
From the remaining half head of garlic, coarsely chop 1 Tbsp. and put it in a food processor. Add the almonds, roasted red peppers, ancho chili, salt and vinegar and pulse until smooth.
Add the roasted tomatoes and garlic and process until slightly chunky.
Add the bread to thicken if necessary. Serve, drizzling a little olive oil on top.
*An ancho chili is a dried poblano. Soak an ancho in warm water to make it more pliable before pureeing.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com