Sauces - Tomato Pesto with Garlic and Pimiento

5 Italian plum tomatoes
3 garlic cloves
1 t salt
2/3 cup blanched almonds, toasted
4 large roasted red peppers, packed in brine, drained
1/8 t cayenne pepper
1 cup olive oil
3 T red wine vinegar OR 2 T balsamic vinegar


Char tomatoes in broiler or over flame, turning until skins blacken. Peel off skins. Cut tomatoes in half and squeeze to extract seeds and juice. Drain cut-side down on paper towels.

Mix garlic and salt in processor using several on/off turns. Add almonds and grind finely. Blend in peppers using several on/off turns. Add tomatoes and cayenne and mix until smooth. With machine running, add oil through feed tube in thin stream. Blend in vinegar. Transfer to bowl. Cover and refrigerate several hours or overnight. Serve at room temperature.

Pungent and colorful complement to fish, chicken, or pasta.