makes about 1 1/2 cups
1 whole head of garlic
1 teaspoon olive oil
1 red bell pepper
1 tablespoon olive oil
1 tablespoon red wine vinegar
¼ cup almonds
¼ cup fresh parsley
¼ teaspoon red pepper flakes
Salt and pepper, to taste
Vegetable broth or water, as needed, start with about 1/4 cup
1. Preheat the oven to 350 degrees.
2. Cut the garlic head (unpeeled) in half. Wrap in foil and bake for 45 minutes.
3. Meanwhile, remove the core and seeds from the bell pepper and chop into large pieces. Rough chop the tomato and onion. Place in a small baking dish and toss with 1 teaspoon of olive oil.
4. Bake for 20-30 minutes.
5. To make the sauce: In a food processor or high speed blender, squeeze 6-8 cloves of the roasted garlic along with the roasted bell pepper, tomatoes, onion, oil, vinegar, almonds, parsley, red pepper flakes, and salt & pepper. Pulse until it is blended and fairly smooth, adding broth as needed.
Serve over roasted vegetables, pasta or as a spread.