Romesco Sauce

• 1/4 cup Olive Oil
• 2 slices of Crusty Bread (1″ thick)
• 1 c Almonds (blanched, chopped–can substitute peeled Hazelnuts)
• 10-12 Garlic Cloves
• 1 tsp Salt
• 1 15-ounce can of San Marzano Tomatoes (whole, drained)
• 1 8-ounce jar of Roasted Bell Peppers (whole, drained)
• 1 tbsp Smoked Paprika (or sweet)
• 2-3 tbsp Sherry Vinegar or Red Wine Vinegar

Directions

1. 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. Add the garlic and sauté another 1-2 minutes, stirring once or twice.
2. 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. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.
3. To use Romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.