Romesco Sauce

By mhyde

Ingredients

• 1/2 medium tomato
• 2 medium garlic cloves, peeled
• 2 slices crusty bread (about 2 ounces)
• 1/4 cup whole raw almonds
• 1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika

Preparation

Step 1

Heat the oven to 450°F and arrange a rack in the middle.
Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.
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