1

Put 25g sun-dried tomato halves (not in oil) in a small

2

heatproof bowl and cover with boiling water. Let soak

3

for 10 minutes to soften. Reserve 30ml of the liquid,

4

then drain the tomatoes. In a mini food processor, pulse

5

½ garlic clove until chopped, then add the tomatoes,

6

reserved liquid, 1 coarsely chopped roasted red pepper

7

from a jar (you’ll need about 50g), 25g whole almonds,

8

1½ tablespoons olive oil, ½ tablespoon sherry vinegar

9

and a pinch of salt. Process until the sauce is smooth.

10

Serve immediately, or store in an airtight container in

11

the fridge for up to 1 week. Great served as a dip with

12

vegetable crudités.