Roasted Red Pepper Sauce

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Blend 12 ounces roasted red peppers, 1 can (15 oucnes) diced tomatoes, 1 cup water, ¾ cup almonds, 1 tablespoon olive oil, 1 clove garlic, 1 teaspoon salt, and ½ teaspoon red pepper flakes until creamy and smooth.
Transfer sauce to a skillet and simmer for 10 minutes. Add 1 handful basil leaves or ½ teaspoon dried oregano towards the end to preserve their aroma.
Our tip is to cover the skillet with a lid cracked open to prevent the sauce from sputtering on your stovetop.
Once cooked, taste and adjust for salt and spiciness.
Let cool down and store, or serve as a pasta sauce, dip, or drizzle on grilled foods.
It pairs well with Italian or Greek cheeses like shaved Parmigiano, crumbled feta cheese, creamy ricotta, and burrata.

SUBSTITUTIONS

Roasted peppers: You can use jarred peppers or home-roasted peppers. Here's our guide on how to roast peppers.
Diced tomatoes: Substitute crushed tomatoes, tomato puree, or canned whole peeled tomatoes.
Almonds: Substitute walnuts, cashews, or macadamia nuts. If allergic to nuts, you can swap heavy cream, grated parmesan, or ricotta cheese for nuts.
Garlic: Best if fresh.
Basil: Substitute dried oregano.

STORAGE

You can make the sauce ahead of time. Let it cool down at room temperature then store in an air tight container in the fridge for up to 5 days