Romesco Sauce
Sauces
Ingredients
1 medium tomato, seeded and coarsely chopped
2 garlic cloves, roughly chopped
1/4 C extra-virgin olive oil, plus more for drizzling
1/3 C Marcona almonds
1C day-old bread in 1/2 inch cubes
1 jar (12oz) roasted red peppers, drained
1 T sherry vinegar
1 tsp sea salt
1/4 tsp pimenton
Directions
Preheat oven to 400F. In a small baking pan, place the tomato and garlic, drizzle with a little oil and roast in the oven for 10 minutes.
In a food processor, combine the almonds and bread, and process until they are finely ground. Add the roasted tomatoes and garlic, peppers, vinegar, salt and pimenton; process until a thick puree forms, stopping to scrape down the sides of the bowl as needed. While the machine is running, add the oil in a slow stream. Taste and adjust seasoning, adding a little more salt, pepper, and vinegar as needed. Transfer sauce to a bowl.