Ingredients

makes about 2 3/4 cups

　　1 cup 1/2-inch cubes sourdough bread

　　1 cup plus 1 tablespoon extra-virgin olive oil

　　1/2 white onion, thinly sliced (1 cup)

　　Kosher salt and freshly ground black pepper

　　2 jarred roasted red bell peppers, rinsed

　　1/4 cup sherry vinegar

　　1 tablespoon freshly squeezed lemon juice

　　2 tablespoons tomato paste

　　3 garlic cloves, coarsely chopped

　　1/4 cup blanched hazelnuts, toasted (see Note, page 54) and chopped

　　1/4 cup whole almonds, toasted (see Note, page 54) and chopped

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Put the bread cubes on a baking sheet. Bake until lightly toasted, roughly 10 minutes.

　　

Step 3

Put a skillet over medium heat and coat with the 1 tablespoon oil. When the oil is hot, add the onion and season with salt and pepper. Cook, stirring, until the onion is caramelized, about 8 minutes. Remove from the heat and set aside to cool to room temperature.

　　

Step 4

In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic. Process for 10 to 15 seconds until smooth. Add the croutons and the nuts; process for another 10 to 15 seconds until thick. With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated. If the sauce is too thick for your liking, add water, a tablespoon at a time, and pulse a couple of times to combine. Season the sauce with salt and pepper. Refrigerate until ready to use, for up to 3 days. Bring to room temperature before serving.

　　Michael's Genuine Food