ROMESCO SAUCE

Yield: 2 cups

1/3 C almonds, toasted

1/3 C bread, toasted

1 roasted red bell pepper

1 roasted tomato (optional)

2 cloves garlic

1T parsley leaves

¼ t salt

Freshly ground pepper, to taste

1t sweet paprika

¼ C red wine vinegar or sherry vinegar

½ C extra-virgin olive oil preferably Spanish

Toast the almonds in a moderate oven.  Finely chop them in a food processor.  Add everything but the vinegar and oil and puree.  Gradually pour in the vinegar and then drizzle the oil very slowly to make a strong emulsification.  Adjust the salt and spices. This sauce improves in texture and flavor after resting for several hours in the fridge, even more so overnight.