Romesco sauce

Makes 2 cups

2 Roma tomatoes, cut in half

1⁄2 red bell pepper 2 garlic cloves

1⁄4 cup almonds, whole

1

⁄2 cup sourdough bread or other white bread, torn into

1- to 2-inch pieces

1⁄2 cup blended oil Salt and pepper to taste 2 tablespoons red wine vinegar

Preheat oven to 450 to 475 degrees. Place tomatoes, pepper, garlic, almonds and bread on a sheet tray. Drizzle with a tablespoon or so of blended oil and season with salt and pepper.

Roast for 15 to 20 minutes until the ingredients have a good char. Remove from oven and put in a blender. Add vinegar, blend for a few moments, slowly adding the remainder of the oil to emulsify the sauce.

Add a touch of water if sauce gets too thick or begins to separate. Adjust seasonings as needed. Sauce should be blended completely smooth. Leftover sauce can be refrigerated for 5 days.