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Romesco Sauce

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Ingredients
  

  • 1 small head of garlic
  • 1/4 cup olive oil divided
  • 1 red bell pepper or 1 8-ounce jar of roasted red peppers drained
  • 1 lb. of tomatoes skins and seeds removed or 1 15-ounce can of diced tomatoes.
  • 1/2 cup slivered almonds
  • 2 cups crusty bread cut into 1-inch pieces
  • 3 Tbl. sherry vinegar or red wine vinegar
  • 1 tsp. salt
  • 1 Tbl. smoked paprika
  • 1 Tbl. flat leaf parsley
  • 1/2 tsp. red pepper flakes optional

Instructions
 

  • Preheat the oven to 350° degrees.
  • Slice top off the head of garlic and remove papery skins. Drizzle with 1 Tbl. olive oil. Wrap in foil and roast in oven for 30 minutes. Once done, squeeze the roasted garlic cloves out of the head.
  • Meanwhile, if not using canned, fire roast the red pepper (see instructions in recipe post) and par-boil the tomatoes to remove the skins and seeds. Set aside.
  • Toast the slivered almonds in the oven for 7-10 minutes or until just beginning to brown. Set aside.
  • Heat remaining olive oil in a sauté pan over medium-high heat. Once hot, sauté the bread cubes lightly browning all all side.
  • Add the roast garlic cloves, fire roasted red pepper, tomatoes, toasted almonds, toasted bread, vinegar, salt, smoked paprika, parsley and red pepper flakes to a blender or food processor. Puree until fairly smooth.
  • To finish the sauce, add to a shallow rimmed baking pan and bake for 15 minutes. This will allow the sauce to thicken slightly and caramelize around the edges.
  • Yields 1 1/2 cups of sauce. To store, allow to cool and refrigerate in an air tight container for up to 7 days.