Ingredients
3 red bell peppers, tops removed, halved lengthwise and seeded
1 slice (about 2 ounces) whole-grain bread, lightly toasted
1/4 cup almonds, toasted
1 small tomato, cored and quartered
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
2 medium garlic cloves
1/8 teaspoon red pepper flakes
Coarse salt and ground pepper
Preparation
Heat broiler with the rack in top position. Place peppers, skin side up, on a broiler pan or baking sheet and broil until the skins blister and blacken in spots, 8 to 10 minutes. Transfer peppers to a bowl. When peppers are cool enough to handle, peel but don’t wash them (the water would rinse away some of the roasted flavor).
In a food processor, pulse bread and almonds until finely ground, about 30 seconds. Add peppers, tomato, oil, vinegar, garlic, red pepper flakes, and 1/2 teaspoon salt; process until mixture is thick and fairly smooth, 20 to 30 seconds. Season with additional salt and pepper to taste.
