| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Chicago | 1 | Servings | |
INGREDIENTS
| 2 | tb | Each: coarsely chopped hazelnuts, slivered blanched almonds, toasted, see note |
| 3 | md | Vine-ripened tomatoes; halved crosswise, seeded |
| 3 | sl | Baguette; 1/2-inch-thick |
| 2 | Dried mild New Mexican chilies, stemmed, seeded | |
| 1 | sm | Red bell pepper; halved lengthwise, seeded |
| 4 | Cloves garlic; unpeeled | |
| Vegetable oil | ||
| 1 | tb | Red wine vinegar |
| 2 | tb | Extra-virgin olive oil |
| Salt to taste | ||
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
Chicago Tribune Preparation time: 30 minutes Cooking time: 25-35 minutes Yield: About 1 1/2 cups 1. Heat oven to 375 degrees. Arrange tomatoes, baguette slices, chilies, bell pepper halves, cut-side down and garlic on lightly oiled baking sheet. Roast together, removing each when done: chilies, about 5 minutes; baguette slices when lightly golden, 10 to 15 minutes; garlic cloves when soft, 20 to 30 minutes; tomatoes and bell pepper until skins blister, 25 to 35 minutes. 2. Place roasted chilies in small saucepan and cover with water. Heat to a boil over high heat. Reduce heat to low and simmer, covered, until tender, about 20 minutes. Drain. Chop chilies coursely; set aside. 3. Squeeze flesh from cooled garlic into small bowl. Remove skins from tomatoes and bell pepper. 4. Combine toasted nuts, baguette slices and roasted garlic in food processor fitted with metal blade or blender container; process or blend until ground. Add tomatoes, bell pepper, chilies and vinegar; process or blend until smooth. Gradually drizzle in oil with motor running. Season with salt. Transfer to bowl and stir in parsley. (Sauce can be prepared ahead and stored, covered, in refrigerator for up to 2 days.) Note: To toast nuts, spread hazelnuts and almonds in small baking dish and toast in 375 degree oven until light golden and fragrant, about 5 minutes. Cool. Nutrition information per tablespoon: Calories ...... 35 Fat ............ 3 g Cholesterol .. 0 mg Sodium ...... 5 mg Carbohydrates .. 3 g Protein ....... 1 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 6, 1997
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