Romesco

• 4 red bell peppers, halved lengthwise and seeded
• 2 plum tomatoes, halved lengthwise
• 2 tablespoons sliced almonds
• 1 tablespoon harissa
• 1 teaspoon chopped garlic
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup extra-virgin olive oil
• 1 tablespoon sherry vinegar
• Salt
• Freshly ground black pepper

1. Place pepper halves, skin-side up, on a foil-lined baking sheet. Broil, 5 inches from heat, 10 minutes or until skins are blistered and blackened. Let stand 5 minutes, peel, and set aside.
2. Place tomato halves on a foil-lined baking sheet. Bake at 400u0b0 for 15 minutes or until tender; set aside.
3. Place almonds on a baking sheet, and bake at 400u0b0 for 3 minutes or until toasted.
4. Process roasted vegetables, almonds, and next 4 ingredients in a food processor until smooth. Add olive oil and vinegar; process until well blended. Season to taste with salt and pepper.

red bell peppers, tomatoes, almonds, harissa, garlic, lemon zest, lemon juice, extravirgin olive oil, sherry vinegar, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/romesco-0 (may not work)