Ingredients
1 red bell pepper
1 clove garlic, smashed and peeled
1/3 cup sliced or slivered almonds
1/4 cup crushed tomatoes or tomato sauce (from 1 small can)
1 tablespoon white or dark balsamic vinegar
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
Preparation
Roast bell pepper directly over a gas flame, or on a rimmed baking sheet directly under the broiler, turning several times, until blackened all over, about 10 minutes. Transfer to a bowl or resealable plastic bag; cover or seal and let stand 10 minutes. Remove stem and seeds, then peel and discard blackened skin (a paper towel makes quick work of this). Tear pepper into pieces.
Pulse garlic and almonds in a food processor until finely chopped. Add roasted pepper, tomatoes, vinegar, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Purée until smooth. With motor running, slowly add oil through feed tube until combined, a few seconds. Serve, or refrigerate in an airtight container up to 5 days.
