Romesco Sauce

I order the Romesco every time I eat at our favorite Spanish restaurant. It is a thick spread that can be served on bread, used as a dip or used as a topping for meat or fish. Tonight I served it with sauted fish. You can even toss oven roasted potatoes with it just as they come out of the oven for a different potato dish.

2 slices of white bread or soft wheat bread
1/4 cup roasted red bell peppers
1 15 oz can of fire roasted tomatoes, drained
2 cloves of garlic
1/3 cup of slivered almonds
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon cayenne pepper
2 teaspoons smoked paprika
salt and pepper

Place the bread,garlic and almonds in a food processor. Process until finely ground. Place in a dry skillet and toast over medium/high heat. Stirring continuously, don't leave the skillet unattended as this will toast up fast. Pour the crumbs back into the food processor with the tomatoes, vinegar, cayenne, paprika, bell peppers, salt and pepper. Turn on the processor and as it is running, drizzle in the olive oil. Stop half way through to scrape down the sides of the bowl. Continue to process until all is well combined. Serve at room temp or chilled.