Ingredients

1 cup whole almonds
3 1-inch-thick slices white bread
4 garlic cloves, unpeeled
2 red bell peppers, stemmed, seeded and chopped
4 tomatoes, quartered
3 tablespoons paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon hot red pepper flakes
2 cups olive oil
1 cup red wine vinegar

Directions

Preheat the oven to 400 degrees F.

Place the almonds, bread and garlic on a baking sheet and bake until the almonds and bread are toasted, about 15 minutes. Cut the bread into cubes and place along with the almonds in a food processor. Whirl until very finely ground.

Peel the garlic and add to the processor along with the bell peppers, tomatoes, paprika, salt, black pepper and pepper flakes. Whirl until the mixture is smooth. With the motor running, gradually add the oil and then the vinegar until the sauce is thick and smooth. Makes 5 cups.

Each 1/2-cup serving contains 508 calories; 51 gm fat; 265 mg sodium; 0 mg cholesterol.