Romesco-Style Tomato Sauce

• 2 pounds tomatoes, or two 14oz cans (fire-roasted works well here)
• 1 small onion, peeled
• 2 small red peppers, or one big one
• 3/4 cup whole almonds, unsalted
• 2 tablespoons butter
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 3 tablespoons dry sherry
• salt and pepper, to taste

1. Char the peppers. Using tongs, char the peppers whole directly on a gas burner until lightly blackened. the broiler works here as well. Once they're charred, place them in a bowl and cover them with plastic wrap to let the smoke infuse the flesh.
2. Blend together the garlic, onion, tomatoes, and almonds as smoothly as possible. The almonds won't blend all the way, which is ok - it gives the sauce great texture.
3. When the peppers have cooled slightly, cut the flesh from the core and blend the peppers into the sauce - no need to peel them.
4. Place the blended sauce in a saucepan and add the oil, butter, 2 tablespoons of the sherry, salt and pepper and simmer gently for 35-45 minutes. Be sure to cover the sauce as it tends to spatter.
5. Taste the sauce and add additional sherry to taste. Adjust the salt and pepper as needed. This sauce is delicious in grain bowls, makes a great cheeseboard element, and is delicious with seafood.

tomatoes, onion, red peppers, whole almonds, butter, olive oil, paprika, sherry, salt

Taken from food52.com/recipes/81104-romesco-style-tomato-sauce (may not work)