Spanish Romesco Sauce Recipe

Ingredients

• 1/4 cup extra virgin olive oil
• 1 1-inch thick slice of crusty bread, torn into pieces
• 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
• 5-6 garlic cloves, chopped
• 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
• 1 8-ounce jar of roasted red bell peppers, drained
• 2-3 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon smoked paprika (preferred) or sweet paprika
• 1 teaspoon salt