Florence Fabricant's Romesco Sauce

• 1/2 cup chopped blanched almonds
• 4 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 2 large sweet red peppers, seeded and chopped
• 1 cup water
• 2 tablespoons red wine vinegar
• 1 ripe tomato, seeded and chopped
• Salt to taste
• Dried hot red pepper flakes to taste

1. Place heavy skillet over medium-high heat, add almonds and cook, stirring, until they are toasted.
2. Remove them from the skillet.
3. Place them in food processor, grind them fine and leave them in the food processor.
4. Add the oil to the skillet and when it is hot, add the onion.
5. Saute until it is golden, then stir in the garlic.
6. Add the peppers, water and vinegar, lower the heat and cook gently about 15 minutes, until the peppers are tender.
7. Stir in the tomato and season the mixture with salt and hot red pepper.
8. Remove from heat.
9. Add mixture to almonds in food processor and puree.
10. Taste for seasoning; serve at room temperature.

blanched almonds, extravirgin olive oil, onion, garlic, sweet red peppers, water, red wine vinegar, tomato, salt, hot red pepper

Taken from cooking.nytimes.com/recipes/4401 (may not work)