6 sweet pointed red peppers
2 garlic cloves crushed
4 tbsp olive oil
100 g ground almonds
400 g can chopped tomatoes
Salt and pepper
1 tbsp smoked paprika
Makes 12 portions
Pre heat the oven to 200°. Place the peppers on a baking tray and roast until the skins are blackened, then place in a plastic bag, to help loosen the skins.
Remove the skin, pith and seeds from the peppers, until you are left with just the smoky flesh and cooking juices.
Put the oil into the pan, with the garlic and cook for 5 mins, then add the smoked paprika, plenty salt and pepper and gently cook for 5 mins, then add the tomatoes and cook for 10 mins.
Add the tomato mixture and peppers to the almonds and blitz until you have a smooth sauce, then check the seasoning.