This savory combination of red peppers and Roma tomatoes along with olives, almond butter, garlic and smoked paprika makes a sauce that can be used in several ways. Spoon it over pasta or vegetables. Add it to a soup or stew just before serving. Top a pizza with it and add some additional olives and artichoke hearts. Dip cut-up vegetables in it. This recipe calls for olives and almond butter instead of the traditional olive oil.


  • 4 red peppers
  • 6 Roma tomatoes
  • 1/3 cup almond butter
  • 4 cloves garlic, minced (1-1/2 Tbsp.)
  • 1/2 cup green olives
  • ½ cup balsamic vinegar
  • 1-1/2 teas. smoked paprika
  • ½ teas. salt
  • Pepper to taste

Remove tops from peppers and cut into sections. Clean out the seeds and discard along with tops. Roast in the oven at 400 degrees for 30 minutes. Cover the peppers with waxed paper or put in a bag and let cool a bit. Then peel off the blistered skins and discard. Coarsely chop the peppers and put in a large bowl.

Bring several cups of water to boil in a sauce pan. Cut cross-wise slits on the bottom of each tomato and dip into the boiling water for 60 seconds. Drain and let cool for a few minutes. The skins will pull off easily as the tomato cools. Core the stem end. Coarsely chop tomatoes and put into the bowl with the peppers.

Put the garlic, salt, pepper, vinegar, paprika, olives  and  almond butter and one-third of the tomatoes and peppers into a food processor and pulse until just blended. Transfer to the bowl with the rest of the peppers and tomatoes and stir until everything is evenly distributed.

Store mixture in the jar with a tight lid and refrigerate. The flavor develops over time so it is best if it sits in the refrigerator for 24 hours before serving. This recipe makes about three and one-half cups. If you won’t use all of it within a week or so, freeze some for up to 2 or 3 weeks.

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