Rom-Esco Sauce

• 1 (1-inch-thick) crusty French bread slice
• 1/4 cup olive oil
• 1/3 cup slivered almonds
• 6 garlic cloves, chopped (about 1/4 cup)
• 1 (14.5-oz.) can diced tomatoes, undrained
• 1 (8-oz.) jar roasted red bell peppers, drained
• 1 tablespoon smoked paprika*
• 2 to 3 Tbsp. sherry vinegar
• 1 teaspoon salt
• 2 tablespoons water

1. Tear bread slice into 1-inch pieces. Heat olive oil in a medium skillet over medium heat. Cook bread and almonds in hot oil, stirring often, 1 to 2 minutes or until almonds are fragrant and bread is golden. Stir in garlic, and cook, stirring constantly, 1 minute. Process bread mixture, tomatoes, roasted red bell peppers, smoked paprika, sherry vinegar, salt, and water in a food processor 30 seconds to 1 minute or until smooth.
2. *Regular paprika may be substituted.

crusty, olive oil, almonds, garlic, tomatoes, red bell peppers, paprika, sherry vinegar, salt, water

Taken from www.myrecipes.com/recipe/rom-esco-sauce (may not work)