Romesco Sauce

• 1 large red bell pepper
• 1/3 cup blanched almonds (about 1 1/2 ounces)
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 4 plum tomatoes, quartered and seeded
• 2 (1-inch-thick) slices Italian bread, toasted (about 2 ounces)
• 3 garlic cloves, peeled
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar or white wine vinegar

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 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.
3. Combine bell pepper, almonds, and next 6 ingredients (almonds through garlic) in a food processor; process until minced. Add oil and vinegar; process until smooth.

red bell pepper, blanched almonds, paprika, salt, ground red pepper, tomatoes, italian bread, garlic, extravirgin olive oil, sherry vinegar

Taken from www.myrecipes.com/recipe/romesco-sauce-1 (may not work)