Romesco Sauce

Ingredients

• 4 cups pieces bell pepper red (1-inch)
• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup less-sodium chicken broth fat-free
• 2 teaspoons olive oil 
• 1 tablespoon sherry vinegar 
• 0.3 cup slivered almonds 
• 0.8 cup bread white cubed (1-inch) ( 1 [1-ounce] slice)

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Combine bell pepper and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add bread; cook 2 minutes or until lightly browned, stirring frequently.
4. Add almonds; cook 1 minute or until nuts are lightly browned, stirring constantly.
5. Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth.
6. Pour pureed mixture into pan; cook 3 minutes or until thoroughly heated.
7. Note: Store in refrigerator for up to 1 week or in freeze for up to 1 month.