Spanish Romesco Sauce

Ingredients

• 0.3 cup olive oil extra virgin 
• 1 slice top 
• 0.5 cup blanched almonds and peeled chopped (can substitute hazelnuts, )
• 5  garlic cloves chopped
• 1 teaspoon salt 
• 15 ounce canned tomatoes fresh whole canned crushed (including the juice)
• 8 ounce roasted bell peppers red drained
• 1 tablespoon paprika smoked sweet (preferred)
• 2 tablespoons red wine vinegar 

Equipment

• food processor
• frying pan
• oven

Directions

1. Sauté torn bread and almonds: Preheat the oven to 350°F.
2. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown.
3. Add the garlic and sauté another 1-2 minutes, stirring once or twice.
4. Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth.
5. Spread the sauce out on a rimmed sheet pan and bake in a 350°F oven for 10-15 minutes, or until the edges begin to caramelize.
6. Allow to cool and scrape into a container to store.
7. To use romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.
8. Kept in a sealed container, Romesco sauce will last for a week or more in the fridge. It freezes well, too.