I have recently added another sauce to my diet, and it is yummy!
If you have the desire, and the time, here is my take on this delicious sauce. It goes perfectly over so many dishes, from pasta and chicken, fish, eggs, or your favourite bean dish; this sauce is scrumptious.
Now I do know that many use roasted red peppers bought at the store. Some love sun-dried tomatoes too. However, I had a little time to spare so I roasted my red pepper (capsicum) along with some ripe red tomatoes, removed the skins and voila, the basis of my sauce was formed.
I also enjoyed creating this sauce from scratch. No preservatives or additives makes my little heart sing.
Add any herbs and spices you love. Any ‘fresh’ ingredients you love will make it ‘yours’.
Nut Sensitivity or Allergy?
Dorothy of Dorothy’s New Vintage Kitchen, a woman whose culinary experience and expertise I both value and admire, when asked for a nut substitution for this recipe advised:
I have substituted both pumpkin seed and sunflower seed kernels with success! You can toast them if you like. The nut allergy folks in my family can eat seeds, you just need to check the package to make sure they weren’t processed on equipment that also treats nuts. Happy cooking! Dorothy.
This morning I made 2 batches of the recipe. One batch with pumpkin seed kernels, the other with sunflower seed kernels, both of which I firstly grounded. Taste wise, I do believe I have a (very) slight preference for the sunflower seed batch. However, both have turned out very successfully. I’ll definitely be adding these seeds to future recipes. Thank You so much, Dorothy!
Sauce for two:
1 large bell pepper/capsicum
3 medium sized ripe tomatoes
1/2 cup raw almonds – or 1/4 cup almond meal
1 – 2 tablespoons olive oil – plus a little for coating the pepper and tomatoes before baking
1 or 2 cloves minced garlic
1/4 cup lemon juice
2 tablespoons minced parsley
1 teaspoon tamari – or low salt soy sauce (optional)
1 teaspoon maple or date syrup
salt to taste
Set oven to 400F/200C
Place the pepper on a baking tray (with or without baking paper) and spray/coat it all over with olive oil. It will take 30 – 40 mins depending upon the size. When the skin has blackened a little it is done.
After 10 mins add the tomatoes to the baking tray and spray/coat them with olive oil. Cook a further 20 – 30 mins.
Once cooked allow the pepper and tomatoes to cool a little then remove their skins and the core of the pepper.
Blend all ingredients together until smooth. Or, if it’s your preference, leave your sauce a little chunky.
Then warm through and ENJOY!
Image Credits: Pixabay