Recipes Romesco Sauce Be the first to rate & review! By Mary Sue Milliken and Susan Feniger Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Ingredients 3/4 cup blanched almonds 2 large thick slices country bread, crusts removed, bread cut into 1/2-inch cubes 1/2 cup red wine vinegar 1 pound roma tomatoes, seeded and roughly chopped 1 tablespoon paprika 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup fruity Spanish olive oil Directions 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. Meanwhile, combine the bread and vinegar in a bowl and soak about 20 minutes. 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. Rate it Print