Yellow and Red Pepper Piperade with Marcona Almonds

• Olive oil, for sauteing and drizzling
• 2 cloves garlic, smashed and chopped
• 1 Spanish onion, diced
• 2 plum tomatoes, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• Kosher salt
• 1/2 cup crushed tomatoes, preferably San Marzano
• 1 teaspoon red chile flakes
• 1 teaspoon pimenton (smoked paprika)
• 1 to 2 teaspoons sherry vinegar
• 1/3 cup Marcona almonds, toasted and finely chopped
• Chopped chives, for serving

1. In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat.
2. Add the garlic and cook until aromatic.
3. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes.
4. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes.
5. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes.
6. Add the sherry vinegar and cook for an additional minute.
7. Taste and season.
8. Remove from the heat and stir in the chopped almonds and chives.
9. Finish with a drizzle of olive oil.

olive oil, garlic, onion, tomatoes, red bell pepper, yellow bell pepper, kosher salt, tomatoes, red chile flakes, paprika, sherry vinegar, marcona almonds, chives

Taken from www.foodnetwork.com/recipes/anne-burrell/yellow-and-red-pepper-piperade-with-marcona-almonds.html (may not work)