Romesco Sauce

• 2 red peppers, quartered, seeds and stalk removed
• 2 red chili peppers, halved and seeded
• 1 red onion, cut into wedges
• 5 tablespoons olive oil
• 2 garlic cloves
• 2 large tomatoes, quartered
• 2 tablespoons blanched almonds, toasted
• 1 slice white bread, crusts removed, cut into pieces
• 2 tablespoons red wine vinegar
• salt and pepper

1. Heat the oven to 400F
2. Put the peppers, chilis and onion in a roasting tray, drizzle with oil, season and cook for 15 minutes.
3. Add the garlic and tomatoes, toss and roast for another 10-15 minutes or until everything is completely softened.
4. Put the roasted veg in a blender with the almonds and bread and whizz to a paste then add the vinegar and the oil and whizz again.
5. Season and serve with your chosen dish.

red peppers, red chili peppers, red onion, olive oil, garlic, tomatoes, blanched almonds, white bread, red wine vinegar, salt

Taken from www.food.com/recipe/romesco-sauce-356183 (may not work)