Well I finished making this about 30 minutes ago and have been dipping
Italian bread in it almost continuously since. I am supposed to be making
Minted Carrot and Chevre flan to go with the Spring Pea Soup I made
yesterday for today and dreaming up what I am going to do with that chicken
breast. Good thing I am cooking just for myself, because I think the soup
and chicken will have to wait until tomorrow when I will be hungry enough to
eat them! :-)

Romesco Sauce

4 large red peppers
3 medium tomatoes
1 head garlic
1/4 cup blanched and toasted almonds
2 slices white bread, crusts removed
1/2 tsp salt
1 tsp sherry vinegar or to taste
1 cup extra virgin olive oil

Roast the peppers, tomatoes and garlic covered in a 375 oven for about 30
minutes or until soft. Peel, destem and deseed. Resist doing the peppers
over the burner because you don't want any discolouration of the flesh.
Pureé the peppers, tomatoes and garlic with almonds, bread, sherry vinegar
and salt. With motor running, add the olive oil slowly to emulsify.

Correct Seasoning.

Serve with bread and olives.

From Casa Bella Restaurant/B&B
Debbie