Recipe by Todd Richardson, Chef 2 Farmer
8 servings | 30 minutes
INGREDIENTS
1 Red Capsicum
3 Vine ripened tomatoes
1 slice sourdough diced
1⁄4 cup Blanched whole peeled
almonds
1⁄4 TSP dried chilli fl;akes
1⁄2 TSP garlic
1 TBS Sherry vinegar
1⁄4 cup olive oil
Seasoning to taste
DIRECTIONS
1.Roast Capsicums in oven until soft and able to
peel off the skin.
2.Roast Tomatoes until tender, leave skins on
3.Remove skin & seeds from capsicum.
4. In hot frypan, toast bread and almonds in olive
oil, add garlic & chilli. Cook for 1-2 minutes
5. Add the peeled capsicum and whole tomatoes.
6. Add sherry wine, continue cooking for 1 minute.
7. Place all ingredients in blender, pulse until
smoooth.
8.Add olive oil & season to taste, if too thick add
a little water.
9.Ready to serve
