• 2 cups crushed tomatoes (without added basil)
• 3 fresh tomatoes, quartered
• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 3 cloves garlic, sliced
• 1 red onion, peeled & quartered
• 1 jalapeño pepper, sliced
• ½ bunch scallion whites & light greens, cut into 1” pieces
• ¼ cup hot crushed peppers (not chili flakes or red pepper flakes)
• ⅓ cup extra virgin olive oil
• salt & pepper for seasoning
• 1 cup almonds (Chef Pooler uses Marcona almonds)
• 2 tbsp fresh thyme leaves
• ½ cup basil leaves, lightly-packed

Special Equipment

• food processor
• oven-proof pan

Toast Almonds

1. Preheat oven to 300º
2. Spread almonds on a baking sheet and roast for 5 minutes. Set aside

Roast Vegetables

1. Increase oven temperature to 350º
2. In an oven-proof pan, add tomatoes, peppers, garlic, onion, jalapeño, scallions and hot crushed peppers and stir to combine all ingredients
3. Add olive oil, salt and pepper and roast, uncovered, until vegetables start to brown and liquid evaporates, about 1½ hours but stir in almonds and herbs 5 minutes before the end of cooking time, to allow to cook with the vegetables for the remaining few minutes

Blend & Serve

1. Allow to cool slightly, then transfer to a food processor
2. Process to a rough paste, leaving some coarseness for texture
3. Use as a sauce with meat, fish, or serve as a spread with bread or crackers