Fire-roasted Romesco Sauce

2 pounds of ripe plum tomatoes or 2 cans Fire-Roasted Tomatoes 1 roasted red pepper (see recipe below) 1 head garlic, roasted (see recipe below) 3 tablespoons red-wine vinegar, more if needed 1⁄2 cup blanched or Marcona almonds 1 tablespoon freshly ground ancho chili 1 tablespoon smoked Spanish paprika 1⁄2 cup extra-virgin olive oil, preferably Spanish 1-2 teaspoons kosher salt or sea salt; more to taste 1⁄4 teaspoon freshly ground black pepper

Wash and dry tomatoes. Cut out the core and drizzle the center of each tomato with olive oil and season with salt and pepper. Place in a disposable aluminum tray and place in the center of the cooking grate. Grillroast for 30-45 minutes or until tomatoes are caramelized and soft. (Note, this is also a good time to roast the pepper and the garlic the pepper will take about 15 minutes and the garlic will take about 45 minutes.) Remove from grill and let cool in the pan, making sure to keep any of the juices that escaped. Peel and seed peppers and remove garlic from skin and set aside. Using a food processor or a blender, place tomatoes, their juice, roasted pepper and roasted garlic together and puree. 1 head garlic 2 teaspoons olive oil Pinch of kosher salt

Remove first layer of papery skin from garlic. Slice off top 1⁄2-inch from pointy top. Drizzle with olive oil and sprinkle with salt. Wrap in foil and cook on grill over medium-high indirect for 40 minutes or until cloves are golden-brown and soft. Alternatively, place in a 350 F oven. Remove from grill or oven and let cool. Follow recipe instructions. Nutrition information per serving: 268 calories; 188 calories from fat; 21 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 969 mg sodium; 17 g carbohydrate; 7 g fiber; 8 g sugar; 7