Almond & Red Pepper Truffle Chilli Romesco
olive oil, for roasting plus extra for finishing
200g cherry tomatoes, halved
2 red peppers, halved and seeded
2 cloves garlic
1 red chilli, with seeds for hot or deseeded for milder heat
2 sprigs thyme
10ml (2 teaspoons) Stonebarn Black Truffle Chilli Sauce (Imported by The Truffle Lady SA)
50g blanched almonds, toasted
a handful fresh basil
5ml (1 teaspoon) lemon juice
salt and freshly ground black pepper
Preheat the oven to 200 C.
Arrange the tomatoes and red peppers on a roasting sheet, cut side up. Drizzle with 30ml olive oil and season with salt and black pepper. Add the garlic, chilli and thyme and toss to coat. Turn the red peppers skin side up.
Roast for 45-50 minutes until slightly charred and sticky. Cover the vegetables with foil for 10 minutes. Remove the red pepper skins and discard.
Transfer the roast peppers and tomatoes to a processor along with pan juices. Add Truffle Chilli Sauce, almonds, basil and lemon juice. Pulse until smooth, adding a splash of water to thin the consistency, if needed.
Scrape into a serving bowl and finish with a little extra olive oil. Serve mezze-style with crackers or toasted pita breads.