Ingredients
Amount
Shallots, whole, peeled
3 ea.
Canola oil
1½ cups (375 mL)
Roma tomatoes
3 ea.
Sherry wine vinegar
1 Tbsp. (15 mL)
Spanish paprika, pimentón dulce
1 tsp. (5 mL)
Cumin, ground
½ tsp. (2 mL)
Fresh lemon juice
1 tsp. (5 mL)
Sea salt
½ tsp. (2 mL)
Black pepper, freshly ground
¼ tsp. (1 mL)
Broccoli Rabe with Almonds, Shaved Garlic, and Crispy Shallots