Romesco Sauce

This Catalan sauce of roasted red peppers, tomatoes, and toasted almonds is endlessly useful — spoon it over grilled vegetables, fish, or just dip bread in it.

Ingredients

• 2 roasted red bell peppers (jarred or homemade)
• 2 ripe tomatoes, roasted
• 1/2 cup almonds, toasted
• 2 cloves garlic
• 1 slice stale bread, torn
• 2 tablespoons sherry vinegar
• 1/3 cup olive oil
• 1/2 teaspoon smoked paprika
• Salt, to taste

Instructions

1. Blend the base
   Combine roasted peppers, tomatoes, almonds, garlic, and bread in a food processor. Pulse until finely chopped.
2. Add liquids
   With the processor running, add sherry vinegar, then slowly stream in the olive oil until emulsified.
3. Season
   Stir in smoked paprika and salt to taste.

Keeps in the fridge for up to a week — great on eggs, too.