Popular
Latest From the Show
Romesco Sauce
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 sheet of matzoh
- 1 cup sliced almonds, toasted
- 1 8-ounce jar roasted red peppers, drained or 1 large, freshly roasted red pepper
- 2 cloves garlic, grated
- 1/4 cup red wine vinegar (eyeball it)
- Salt and freshly ground pepper
- 1 plum tomato, cut into quarters
- 1/4 cup EVOO Extra Virgin Olive Oil
Yield
Serves: 1 cup
Preparation
With your hands, break the matzoh into a few pieces and add to the bowl of a food processor. Add the toasted almonds, roasted red peppers, 2 cloves of garlic, red wine vinegar, salt, pepper, and the plum tomato. Turn on the machine and pour in about 1/4 cup of EVOO in a slow steady stream while the machine is running. Process until all the ingredients are ground and smooth.