Recipe information
Yield
makes about 2 3/4 cups
Ingredients
Preparation
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.
