2 tomatoes, halved salt extra virgin olive oil 3 garlic cloves 2 tablespoons smoked paprika ¼ teaspoon cayenne pepper 2 tablespoons tomato paste 400 g tinned piquillo peppers, drained ½ bunch flat-leaf parsley 12 mint leaves ½ cup sherry vinegar 1 tablespoon brown sugar ¾ cup Toasted almonds (page 203)
Preheat the oven to 180°C. Put the tomatoes on a baking tray and add a touch of salt and drizzle over a little olive oil. Bake for about 40 minutes until the tomatoes are caramelised. In a blender or food processor, thoroughly process the garlic, 1 teaspoon of salt, the smoked paprika, cayenne pepper and tomato paste. Add the remaining ingredients and blend to your desired consistency - there is no rule about keeping it smooth or coarse.
