Source: dLife

A robust and smoky red bell pepper and tomato sauce.

Servings

2 medium red bell peppers
28 oz Tomatoes, plum, whole, peeled, canned, Alta Cucina, FS , undrained
2 medium garlic cloves , peeled
1 cooking spray
0.5 cup bread crumbs
2 tbsp slivered almonds , toasted
2 tbsp chopped parsley
3 tbsp low sodium vegetable broth
2 tbsp distilled white vinegar
1 tsp hot red pepper flakes
1 tbsp olive oil
0.75 tsp paprika (Spanish smoked paprika)
0.5 tsp salt

1 Preheat broiler.
2 Slice bell pepper in half and scoop out seeds and membranes. Lay peppers, flesh side down on a foil-covered baking sheet and smash with the palm of you hand. Broil 10 minutes or until skin is charred. Put peppers in a resealable plastic bag and let rest 5 minutes. Take pepper out of bag and take off skin; chop peppers and reserve.
3 Preheat oven to 275 degrees F.
4 Add tomatoes and garlic to a cooking spray coated baking dish and roast 2 1/2 hours.
5 Using a food processor or blender, puree peppers, tomatoes, breadcrumbs, almonds, parsley, broth, vinegar, red pepper, oil, paprika, and salt until smooth.

Serve this classic sauce over fish or pork.