Romesco Sauce

Recipe Ingredients

2		Country bread thick slices - crusts removed, (large) cut into 1/2" cubes
1/2 cup	118ml	Red wine vinegar
3/4 cup	69g / 2.4oz	Whole almonds
1 lb	454g / 16oz	Ripe tomatoes - coarsely chopped
1 tablespoon	15ml	Paprika
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3/4 cup	177ml	Fruity Spanish olive oil

Recipe Instructions

Preheat the oven to 350 degrees.

In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

This recipe yields approximately 1 cup of sauce.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6188 broadcast 02-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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