Preheat oven to 400ºF
Cut up peppers, onions and tomatoes into chunks and put in a bowl
Sprinkle with salt, pepper, a drizzle of olive oil and mix well
Slice open one side of the head of garlic, sprinkle with a dash of oil
Place peppers, onions, and head of garlic on a baking tray (or two, depending on the quantity you are making)lined with parchment
Bake for about 30 min or longer until a little charred
Squeeze the garlic out of the skins and put the garlic and all other ingredients in a food processor and pulse until it has a grainy texture.
Serve at room temperature
Muhammara - Roast Tomato + Pepper
Great as an accompaniment to most dishes
Ingredients
3 red peppers
3 red onions
6-9 Roma or Caprese tomatoes (depending on size)
1 head of garlic, unpeeled
3 Tbs pomegranate molasses
1 cup raw walnuts (put them in a 350 oven for about ten minutes to roast them)
Smoked paprika
Chili spice (like harissa)
Salt + pepper
Olive oil
Instructions
Preheat oven to 400ºF
Cut up peppers, onions and tomatoes into chunks and put in a bowl
Sprinkle with salt, pepper, a drizzle of olive oil and mix well
Slice open one side of the head of garlic, sprinkle with a dash of oil
Place peppers, onions, and head of garlic on a baking tray (or two, depending on the quantity you are making)lined with parchment
Bake for about 30 min or longer until a little charred
Squeeze the garlic out of the skins and put the garlic and all other ingredients in a food processor and pulse until it has a grainy texture.
Serve at room temperature
Notes
Serves 8
This keeps for up to a week in the fridge in an airtight container and freezes well