Romesco Sauce

• 1/2 cups Italian Or French Bread, Crusted Removed, Cut Into 1-inch Cubes
• 1/2 cups Almonds
• 2 whole Medium Red Bell Peppers, Sliced In Half Lengthwise, Seeds And Stems Removed
• 1 whole Medium Plum Tomato, Sliced In Half Lengthwise, Stem Removed
• 2 cloves Garlic, In Skin
• 3 Tablespoons Red Wine Vinegar Or Sherry Vinegar, Or To Taste
• 1/2 teaspoons Light Agave Nectar Or Honey
• 2 teaspoons Sweet Smoked Paprika
• 2 pinches Cayenne Pepper, Or To Taste
• 1/4 cups Extra Virgin Olive Oil

1. Preheat oven to 350u0b0F. Arrange bread cubes and almonds on a baking sheet. Toast in the center of the oven for 5-8 minutes, or until almonds are fragrant and bread is dried out and golden, stirring halfway through. Set aside.
2. Preheat the broiler. Arrange peppers (cut side down), tomato (cut side up) and garlic on a baking sheet. Broil 2-3 minutes, flip garlic, and broil another 2-3 minutes or until softened and garlic skin is lightly browned. Set garlic aside. Rotate pan, and continue to broil tomato for 4-6 minutes or until softened and charred. Set aside. Broil peppers an additional 2-3 minutes or until all skin is well-charred.
3. Transfer peppers to a brown bag, seal and allow to steam for 10-12 minutes. Meanwhile, peel garlic, and peel and chop the tomato. Peel and chop peppers. Discard skins. Using a food processor, finely grind bread and almonds. Add peppers, tomato, garlic, 2 tablespoons of vinegar, agave and spices. Blend until smooth. Stream in olive oil while blending, until incorporated. Taste and season with additional vinegar, salt and/or pepper, if desired. Serve this with my marinated pork tenderloin or your dish of choice. Enjoy.

italian, almonds, red bell peppers, tomato, garlic, red wine vinegar, honey, sweet smoked paprika, cayenne pepper, olive oil

Taken from tastykitchen.com/recipes/condiments/romesco-sauce-3/ (may not work)