Romesco Sauce

• 2 each tomatoes vine-ripe, havled
• 13 cup almonds slivered or whole
• 1 each red chili peppers seeded, optional
• 2 cloves garlic peeled
• 1 x olive oil
• 1 x salt and black pepper to taste
• 1 each sweet red bell peppers, roasted
• 1 tablespoon sherry vinegar
• 1 teaspoon sugar

1. Preheat the oven to 400F (200C).
2. Place the tomatoes, almonds, chili if using, and garlic on a baking sheet.
3. Drizzle olive oil over, and sprinkle with salt and black pepper.
4. Roast for about 9 minutes or until the almonds are golden and aromatic.
5. Remove the skins from the tomato and chili if using, discarding the skins.
6. Transfer the skinned tomatoes, chili if using, almonds, garlic and the remaining ingredients into a food processor.
7. Process until well combined.
8. Serve or keep in an air-tight jar for up to at least 1 week.

tomatoes, almonds, red chili peppers, garlic, olive oil, salt, sweet red bell peppers, sherry vinegar, sugar

Taken from recipeland.com/recipe/v/romesco-sauce-53647 (may not work)