2 medium red bell peppers, halved and cored, ( or buy roasted peppers)
2 plum tomatoes- halved
1/2 onion, big sliced
6 garlic cloves, peeled
1 -2 T Olive oil
1-2 dried casabel chili peppers (optional) re-hydrated (pour boiling water over and let soak 30 min or overnight.)
1/2 cup blanched almonds (or use half hazelnuts) or smoked almonds or roasted almonds.
2 T tahini paste
1 tablespoon sherry vinegar
1 teaspoon honey
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt, or less if using salted almonds
fresh cracked pepper
Preheat oven to 425 F. Place the first four ingredients on a parchment lined sheet pan, tomatoes and peppers with skin side up. Drizzle all with olive oil and roast in the oven turning everything over at 20 minutes. Remove garlic when tender about 30 minutes. Continue roasting peppers, tomatoes and onions until lightly blackened, about 40-50 minutes total.