More experimentation in the kitchen. Whenever I am at my busiest, my mind wanders to cooking and today was no exception. I saw this sauce being made to serve with fish and thought it could be nice to serve as a vegan pasta sauce too.

After scouring a number of recipes, I put together the following. It can be stored for up to a week in the fridge but I doubt this will last that long! The teen ate it with a spoon from the jar and spread it on bread before eating it with pasta. We also thought that it would be a very nice accompaniment to serve with chips or potato wedges.

Ingredients
2 red peppers
4 tbsp, blanched almonds
2-3 cloves, garlic
2 tomatoes, peeled and cored
Pinch of salt
½ tsp, sugar
¼ tsp, cayenne
1 tsp, smoked paprika
2 tbsp, wine vinegar
2 tbsp, olive oil

Method
1. Pre heat oven to 180C
2. Place peppers on an oven rack and roast until soft, turning a couple of times over the 10-15 minutes required
3. At the same time, place the almonds and the garlic on a baking tray to roast for 8-10 minutes, turning the almonds once during the process to make sure they do not burn
4. In a liquidiser, place the tomatoes, salt, sugar, cayenne pepper, paprika and vinegar
5. When roasted, remove the peppers, almonds and garlic from the oven and allow to cool
6. Peel the peppers and remove the seeds and stalk
7. Peel the garlic
8. Add the peppers, almonds and garlic to the other ingredients and blitz until combined but the nuts are still slightly visible
9. Add the oil and combine thoroughly
10. Transfer to a sterilised jar