- 3 tomatos
- an onion
- a head of garlic
- 10 almonds
- a slice of bread (preferably stake)
- a tablespoon of red wine vinegar
- salt
- half a glass of water
- half a glass of oliver oil
- a pinch of sweet paprika (pimenton) - the flavour of pimenton is very strong, so you need only a tiny pinch.
Preheat the oven at 200 degrees. Cut the tomatoes and onion in half and put them on a baking tray, add the head of garlic and roast it all for 35-40 minutes. When this is ready put it in a food processor (but squeeze the garlic paste out of the garlic head and discard the skin before you do so). Toast the almonds in a frying pan for a couple of minutes. Then add a tablespoon of oil to the frying pan, pour the tablespoon of vinegar over the bread and fry the bread in the oil on both sides (less than a minute on each side). Add the bread, almonds and all the other ingredients to the food processor and blend.
It is nicer if you pulse it so that you get a rough texture, but children may prefer it smooth - mine do.
