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Romesco Sauce

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  1. 3/4 cup blanched almonds
  2. 2 large thick slices country bread, crusts removed, bread cut into 1/2-inch cubes
  3. 1/2 cup red wine vinegar
  4. 1 pound roma tomatoes, seeded and roughly chopped
  5. 1 tablespoon paprika
  6. 1 teaspoon salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 3/4 cup fruity Spanish olive oil
  1. Preheat the oven to 350°. Spread the almonds on a baking sheet and toast, shaking the pan occasionally. Bake 10 to 15 minutes or until golden. Let cool.
  2. Meanwhile, combine the bread and vinegar in a bowl and soak about 20 minutes.
  3. Transfer the almonds to a food processor and process until finely ground. Add the vinegar-soaked bread, tomatoes, paprika, salt, and pepper and purée. With the machine running, add the olive oil in a slow, steady stream until a smooth sauce forms. Serve at room temperature.
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