Ingredients
1 cup whole hazelnuts
2 Red Bell Peppers (about 2 cups chopped)
3 cups undrained canned tomatoes (28 oz can) or 4 medium fresh tomatores
4 Garlic cloves
3 Tablespoons Olive Oil
1 Tablespoon Red Wine vinegar
pinch of cayenne
2 small slices french or italian bread
salt to taste
Preparation
Preheat the oven to 325*
Spread the hazelnuts on an unoiled baking sheet and bake for 10 minutes.
While the nuts are baking, chop the bell peppers, tomatoes and garlic.
Heat the olive oil in a saucepan, then add the peppers, tomatoes, garlic, vinegar and cayenne.
Cook on high heat for 5 minutes adnd remove from the heat. The peppers will still be crunchy.
Cool the baked hazelnuts for several minutes, and then rub them briskly with a towel to remove most of the skins. Finely grind the hazelnuts in a food processor or a nut grinder.
Submerge the bread in water for a moment, then gently squeeze out the excess water.
Place all of the ingredients in a food processor or blender and puree until smooth.
Reheat the sauce if necessary and add salt to taste.
