We’ve simplified this traditional Catalan sauce, which typically includes roasted tomatoes, by swapping in sun-dried tomatoes. It’s so versatile that we think you’ll be using it to top everything. Try it on all types of fish and shellfish, steak, chicken, grilled cheese, veggies, crusty bread, and lots more.
Ingredients
- ½ cup coarsely chopped roasted red bell peppers
- 4 sun-dried tomatoes in oil
- 1 medium garlic clove, smashed
- 2 tablespoons chopped roasted almonds
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- Salt and freshly ground pepper
Directions
MAKE THE SAUCE
In a mini food processor or blender, combine the roasted peppers, sun-dried tomatoes, garlic, almonds, and vinegar. Process until finely chopped, scraping down the sides of the bowl as needed. With the machine running, add the oil and process until smooth. Season with salt and pepper. Use right away or store in an airtight container in the refrigerator for up to 5 days.
Know Your Cook
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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