In the bowl of a blender, combine the tomatoes, roasted red pepper, almonds, garlic, vinegar, paprika, red pepper flakes (if using), salt and pepper until a chunky paste forms.

Transfer tomatoes to a bowl, allow to cool slightly, then remove the skin, core, seed and coarsely chop.Ģ. Place the tomatoes on the sheet pan and broil until well charred on both sides, 2 to 4 minutes per side. Cover a sheetpan with parchment paper or foil. ½ cup roasted salted almonds or Marcona almondsĢ cans of Genova YellowfinTuna in Olive OilĪssortment of accompaniments (grilled vegetables such as spring onions, zucchini, bell peppers, marinated artichokes, radishes, olives, cheeses, charred or pre-served lemon, toasted nuts)ġ.

Celebs Who Went to Culinary School Read articleġ roasted red pepper (skin removed and seeded or from a jar), coarsely chopped