Romesco Sauce

• 1 medium tomato, halved crosswise and seeded
• 1 small red bell pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons sliced almonds
• 1 garlic clove, minced
• 1 teaspoon crushed red pepper
• 3 tablespoons coarse dry bread crumbs
• 2 tablespoons sherry vinegar
• Salt and freshly ground pepper

1. Preheat the broiler and broil the tomato and bell pepper until the skins are charred.
2. Transfer the pepper to a bowl, cover with plastic wrap and let steam for 5 minutes.
3. Peel the vegetables and discard the charred skins, seeds and stem.
4. Coarsely chop the tomato and pepper and add them to a food processor along with any accumulated juices.
5. In a small skillet, heat the oil.
6. Add the almonds and cook over moderate heat, stirring, until slightly golden, about 3 minutes.
7. Add the garlic and crushed red pepper and cook for 1 minute.
8. Stir in the bread crumbs and remove from the heat.
9. Scrape the mixture into the food processor and puree until smooth.
10. Blend in the vinegar.
11. Scrape the sauce into a bowl and season with salt and pepper.

tomato, red bell pepper, extravirgin olive oil, almonds, garlic, red pepper, coarse dry bread crumbs, sherry vinegar, salt

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