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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 1 cup whole hazelnuts
- 2 Red Bell Peppers (about 2 cups chopped)
- 3 cups undrained canned tomatoes (28 oz can) or 4 medium fresh tomatores
- 4 Garlic cloves
- 3 Tablespoons Olive Oil
- 1 Tablespoon Red Wine vinegar
- pinch of cayenne
- 2 small slices french or italian bread
- salt to taste
Method
- Preheat the oven to 325*
- Spread the hazelnuts on an unoiled baking sheet and bake for 10 minutes.
- While the nuts are baking, chop the bell peppers, tomatoes and garlic.
- Heat the olive oil in a saucepan, then add the peppers, tomatoes, garlic, vinegar and cayenne.
- Cook on high heat for 5 minutes adnd remove from the heat. The peppers will still be crunchy.
- Cool the baked hazelnuts for several minutes, and then rub them briskly with a towel to remove most of the skins. Finely grind the hazelnuts in a food processor or a nut grinder.
- Submerge the bread in water for a moment, then gently squeeze out the excess water.
- Place all of the ingredients in a food processor or blender and puree until smooth.
- Reheat the sauce if necessary and add salt to taste.
