Red Pepper Romesco Sauce

Ingredients:

• 1 large slice white bread, torn

• 1/2 cup raw almonds

• 3/4 lb. ripe tomatoes, cored

• 3 garlic cloves, 2 unpeeled, 1 peeled, divided

• 1 (12oz) jar roasted red bell peppers, drained or 2-3 fresh bell peppers   roasted (see directions)

• 1 Tbsp. red wine vinegar or lemon juice

• 1 tsp. sea salt

• 3/4 tsp. smoked or sweet paprika

• 1/2 tsp. crushed red pepper flakes

• 2 Tbsp. olive oil  

Directions:

1. If roasting your own peppers, place them on a sheet tray under the broiler and roast until charred all around, then place them into a covered bowl or bag to soften and cool before peeling the charred skins. Set aside.

2. Preheat oven to 350F. On a baking sheet, place the torn bread chunks and almonds on half of the sheet, and the garlic and tomatoes on the other half.

3. Bake until almonds are toasted and golden, about 10 minutes. Remove bread and almonds and set aside.

4. Continue baking tomatoes and garlic about 50 more minutes. Let cool then remove papery skin from garlic.

5. Grind almonds and bread in a food processor for 1 minute. Add peppers, vinegar, salt, paprika, red pepper, raw garlic clove and roasted tomatoes and garlic. Process until a textured sauce forms.

6. Add oil and pulse until combined.  Season to taste. Store in fridge for up to 5 days.