Friday, September 24th, 2010 | posted by mike
4 ripe medium tomatoes
1 head garlic + 1 clove
8 T extra virgin olive oil
1/4 c almonds
1/4 c macadamia nuts
1 poblano pepper
1 t kosher salt
2-3 T red wine vinegar
bread to thicken
Heat oven to 375° and roast tomatoes and the entire head of garlic (drizzled with 1 T of the olive oil) for approximately 90 minutes, then remove from oven to cool. (Roast the poblano too, but you may need to take it out of the oven sooner than the tomatoes & garlic.) Peel and core the poblano and set aside.
Heat 1 T of the olive oil in a pan and toast the nuts until golden brown, then set aside to cool.
Place roasted tomatoes, garlic, the clove of fresh (unroasted) garlic, nuts, poblano, salt and remaining olive oil in a food processor and pulse until smooth. Add vinegar and pulse a few more times. Add some bread until slightly thick. Taste for seasoning.
Serve over pan-seared, broiled or grilled bluefish, swordfish or other full-flavored fish.