Romesco Sauce

• 2 red bell peppers
• 1 (28-ounce) can whole plum tomatoes, undrained
• 2 garlic cloves, peeled
• Cooking spray
• 1/2 cup dry breadcrumbs
• 2 tablespoons slivered almonds, toasted
• 2 tablespoons chopped fresh parsley
• 3 tablespoons organic vegetable broth (such as Swanson Certified Organic)
• 2 tablespoons white vinegar
• 1 teaspoon crushed red pepper
• 1 tablespoon olive oil
• 3/4 teaspoon Spanish smoked paprika
• 1/2 teaspoon salt

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and coarsely chop. Set aside.
3. Preheat oven to 275u0b0.
4. Combine tomatoes and garlic in a 13 x 9-inch baking dish coated with cooking spray. Bake at 275u0b0 for 2 1/2 hours or until most of liquid has evaporated.
5. Combine bell peppers, tomato mixture, breadcrumbs, and remaining ingredients in a food processor; process until smooth.

red bell peppers, tomatoes, garlic, cooking spray, breadcrumbs, slivered almonds, parsley, vegetable broth, white vinegar, red pepper, olive oil, spanish smoked paprika, salt

Taken from www.myrecipes.com/recipe/romesco-sauce-2 (may not work)