|Spanish extra virgin olive oil, divided||4 1/2 cups|
|Crusty white bread (about 3 inches by 2 inches)||6 slices|
|Large red bell pepper, roasted, peeled and seeded||6 each|
|Medium tomato, peeled, seeded and chopped||6 each|
|Minced fresh garlic||1/4 cup|
|Marcona almonds||4.5 cups|
|Red Pepper, Crushed 350 g||1 tbsp|
|Paprika 540 g||3/4 cup|
|Pepper, Black Ground 540 g||1 1/2 tsp|
|Sea Salt, French Mediterranean 1.1 kg||1 1/2 tsp|
|Sherry vinegar||3/4 cup|
Heat 2 tablespoons of the oil in small skillet. Toast bread until golden brown, turning once. Place bell pepper, tomato and garlic in food processor or blender container; cover. Process on high speed 30 seconds. Add almonds, toasted bread, seasonings and vinegar. With center part of cover removed and blender running on medium speed, gradually add oil until just blended. Cover blender completely. Blend on high speed until smooth. Refrigerate at least 30 minutes to blend flavours or until ready to serve. Makes 16 cups or about 128 (2-tablespoon) servings.
Test Kitchen Tips:
• Store sauce in tightly covered container in refrigerator up to 1 week.
• This versatile sauce can be served on plancha grilled meats, chicken, seafood, vegetables and burgers or as a spread on toasted bread.