Frank Camorra, Richard Cornish
By Frank Camorra and Richard Cornish
This is an all-round sauce that can be used with meat, fish and vegetables. It has a lovely earthy red colour with a deep rich flavour that is sharpened with a little good red wine vinegar. Note that this recipe calls for roasted blanched almonds.
Preheat the oven to 180°C (350°F/Gas 4). Roast the capsicums, tomatoes and garlic bulb for 10 minutes then remove the tomatoe