Grilled Romesco Sauce

• 2 large red bell peppershalved, cored and seeded
• 1 large tomato, halved
• 1/2 medium onion, thickly sliced
• 1/4 cup raw almonds
• 1/2 teaspoon crushed red pepper
• Salt

1. Light a grill.
2. Wrap the red peppers, tomato and onion in a large sheet of heavy-duty aluminum foil.
3. Grill over moderate heat for about 25 minutes, until the vegetables are softened and charred.
4. Transfer the vegetables to a blender.
5. Add the almonds and crushed red pepper and puree.
6. Season with salt and serve.

red bell, tomato, onion, almonds, red pepper, salt

Taken from www.foodandwine.com/recipes/grilled-romesco-sauce (may not work)