Romesco Sauce - Vegan

 It's probably warm and sunny where you are, so you may not be thinking of making saucy dishes right now. However, it's cool and usually cloudy here in Seattle, so it doesn't bother me to hang out in the kitchen cooking things (though I think you could even handle making this where it's legitimately summer. it doesn't take very long).

This recipe was recommended to me by a friend, and, I have say, it was a fantastic one. Fast, easy, and incredibly delicious. What more do you want? I only wished I'd made twice as much.

Romesco Sauce via
olive oil
2 1-inch thick slices of good, crusty bread, torn into pieces
1/2 C sliced almonds (raw, toasted, blanched, whatever you have)
6 garlic cloves, chopped
1 tsp salt
1 15-oz can crushed tomatoes
1 8-oz jar roasted red peppers, drained
1 Tbs paprika
2-3 Tbsp red wine vinegar
cooking spray

Preheat your oven to 350 degrees F. Saute the almonds and bread in a few tablespoons of olive oil over medium heat. Stir often, and when they start to brown, add the garlic. Saute another couple of minutes, or until you judge the contents of your pan to be done.

Put the salt, tomatoes, red peppers, paprika, and vinegar in your food processor. Add the bread, almonds, and garlic. Pulse a few times, and then puree until smooth (or as smooth as you'd like it).

Lightly coat a rimmed sheet pan with the cooking spray, and then spread the sauce. Bake for 10-15 minutes so that the edges start to caramelize.

Use it right away, or let it cool and refrigerate.