ROMESCO (with almonds, about 2 cups)
1 large red bell pepper, about ½ pound, roasted, peeled, seeds and membranes removed
3 medium tomatoes, or 4 Roma tomatoes (about ¾ pound)
2 thick slices (about 2 ounces) baguette or other country-style bread, lightly toasted
2 large garlic cloves, peeled
½ cup toasted almonds, or a combination of almonds and skinned, roasted hazelnuts
1 to 2 teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)
1 tablespoon chopped fresh Italian parsley
1 teaspoon sweet paprika or Spanish smoked paprika (pimenton)
salt, preferably kosher salt, to taste
freshly ground pepper to taste
2 tablespoons sherry vinegar
¼ to ½ cup extra virgin olive oil, as needed
_____________
1. Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet and place under the broiler at the highest setting. Broil for 2 to 4 minutes, until charred on one side. Turn over and broil for 2 to 4 minutes on the other side, until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
2. Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or the almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
3. Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a smooth stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until amalgamated, then scrape into a bowl.
4. Taste and adjust the seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish or grilled vegetables, or on crostini.
NOTE: See Spanish style pork rib roast with pan roasted romesco sauce. Romesco keeps for at least five days in the refrigerator. Over time, the garlic will become more pungent.
from Martha Rose Schulman, the New York Times