From the Kitchen of Brett Broussard

1 cup tomatoes, peeled, seeded, and chopped
1 tablespoon white wine vinegar
1 teaspoon shallots, minced
2 tablespoons extra virgin olive oil
kosher salt to taste
pinch parsley, minced

Make a small X slit at the bottom of the tomato and blache for one minute in boiling water. Immediately transfer to an ice bath to stop the cooking process and the skin should remove easily. Slice in half and remove all of the seeds and chop. Add the other ingredients and mix.

Can be make ahead of time and refrigerated, but allow to come to room temperature before use

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From the Kitchen of Brett Broussard

1 1/3 cups warm water
2 teaspoons sugar or honey
1 package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons flaky sea salt, plus extra for sprinkling
2 sprigs fresh rosemary

Add warm water and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minutes until the yeast is foamy.

Set the mixer to low speed, and add gradually flour, olive oil, and salt. Increase the speed to medium-low, and continue mixing the dough for 5 minutes. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes, or until is has nearly doubled in size. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that dough is about 1/2 inch thick. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes. Preheat the oven to 400 degrees.

Transfer the dough to a large parchment-covered baking sheet. Use your fingers to poke deep dents all over the surface of the dough. Drizzle a tablespoon or two of olive oil
evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt. Bake for 20 minutes, or until dough is slightly golden and cooked through.

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From the Kitchen of Brett Broussard

4 Roma tomatoes, cut in half
1 large red bell pepper, cut in half (seeds and membranes removed) OR nora
peppers
4 cloves garlic (leave skin on)
1/4 cup whole skinned almonds (or a combination of almonds and hazelnuts)
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons tomato paste
1/4 teaspoon smoked sweet paprika
1/2 teaspoon salt
1 slice toast, broken into pieces

Preheat the oven to 425. Roast the almonds in a dry skillet over medium high heat until lightly browned on all sides. Set aside. Slice the bell pepper and tomatoes in half and lay
them on a baking sheet lined with parchment paper. Keep the skin on the garlic and lay the cloves on the baking sheet. Place the baking sheet in the oven and roast for 15-20
minutes or until the vegetables are charred. While still warm but cool enough to handle, remove the skins from the vegetables. Discard the skins. Place the grilled peppers,
tomatoes, and garlic in a food processor. Add half of the olive oil along with the remaining ingredients except for the bread. Pulse until smooth.

Add the bread and blend until smooth, gradually adding the remaining olive oil in a steady stream. Taste and add more salt if you prefer and add more olive oil for a smoother consistency. Transfer to a jar with
a lid and chill in the refrigerator for at least one day before serving. Will keep in the fridge
for up one week.

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From the Kitchen of Brett Broussard

1 jar Pepper Jelly
4 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup olive oil

In a blender or food processor, add Pepper Jelly, balsamic vinegar, garlic powder, salt and pepper. Slowly drizzle in olive oil to incorporate.

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