¼ cup extra-virgin olive oil
3 plum tomatoes, blanched, peeled and seeded
1 clove garlic, smashed
3 tablespoons almonds, toasted
3 tablespoons skinned hazelnuts, toasted
1 tablespoon aged sherry vinegar
2 teaspoons dried chile flakes, preferably Espelette
1 teaspoon Spanish smoked paprika (pimentón)
5 red bell peppers, roasted, peeled and seeded
Salt, to taste
1. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the tomatoes and cook until soft and saucy, about 8 minutes. Transfer to a small bowl and set aside.
2. In a mortar and pestle or food processor, pound or pulse the garlic into a paste. Add the almonds, hazelnuts, sherry vinegar, chile flakes and smoked paprika and crush into a coarse paste. Add the remaining 3 tablespoons of olive oil, tomatoes and roasted peppers and continue smashing until a coarse sauce forms. Season with salt. Serve with grilled fish, charred leeks or eggs.