Grilled Ramps with Salbitxada (Tomato and Almond Sauce) Recipe

Ingredients:

• 1 pound ripe Roma or red heirloom tomatoes (see Cook's Tips)
• 2 bunches ramps or green onions, ends trimmed (or 3 medium leeks, white part only, cut into quarters lengthwise)
• 1/4 cup Valencia or marcona almonds, roughly chopped
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh flat-leaf parsley leaves
• 4 peppadew peppers, chopped
• 1 tablespoon red wine vinegar
• 6 tablespoons extra virgin olive oil, divided use
• Kosher salt, to taste
• Pepper, to taste

Directions:

1. Prepare tomatoes: Bring a large pot of water to boil. Use a sharp knife to make a shallow cross on the bottom of each tomato. Fill a large bowl with ice water. Carefully place tomatoes in boiling water for 30 seconds. Use a slotted spoon or metal spider to transfer tomatoes directly to ice water. Once chilled, remove skins. They should peel off easily. Finely dice peeled tomatoes and place in a medium bowl.
2. To the bowl of tomatoes, add almonds, garlic, parsley, half the peppers, and red wine vinegar. Slowly stir in 1/2 cup olive oil. Season, to taste, with salt and pepper. Add remaining peppers as desired.
3. Preheat grill on high. Toss ramps with 2 tablespoons olive oil.
4. Reduce grill heat to medium-low. Grill ramps until soft and slightly charred.
5. Arrange ramps on platter and serve topped with salbitxada. Serve remaining sauce on side.
6. Cook's Tips:
7. For a shortcut, dice whole peeled tomatoes from a 15-ounce can instead of using fresh tomatoes.
8. If you prefer a smoother, more traditional, consistency of salbitxada, use a mortar and pestle or food processor to blend the sauce.
9. Leftover salbitxada is great with toasted bread and other grilled meats and vegetables.