Romesco Sauce | Club House for Chefs

Ingredients

• Serves 4
• 4 1/2 cups Spanish extra virgin olive oil, divided
• 1 1/2 tsps Club House ® Sea Salt, French Mediterranean
• 3/4 cup Sherry vinegar
• 6 slices Crusty white bread (about 3 inches by 2 inches)
• 6 each Large red bell pepper, roasted, peeled and seeded
• 6 each Medium tomato, peeled, seeded and chopped
• 1/4 cup Minced fresh garlic
• 4 1/2 cups Marcona almonds
• 1 tbsps Club House ® Red Pepper, Crushed
• 3/4 cup
• 1 1/2 tsps