Yields:  3 cups

2 - 3	large	cloves garlic
1/3  	cup	sliced, blanched almonds
1	med	tomato, peeled and seeded
1		red bell pepper, roasted, peeled and seeded
½ 	tsp	hot red pepper flakes
½ 	tsp	salt
½	tsp	black pepper
1/3	cup	red wine vinegar (preferably balsamic)
1	cup	olive oil

In a blender or food processor, pure all ingredients except vinegar and oil. 
 Add the vinegar and process until blended.  Add oil in a steady stream with motor on low speed.  
Set aside to mature for an hour, or overnight in 
refrigerator.


Use as sauce for veggies.