Romesco Sauce

This sauce originated in northeastern Spain, made to eat with fish. And while it is great to eat with seafood, it also goes well with meat and vegetables. This is a good spread for a sandwich and would go well over pasta. The ingredients can be changed up, roasted garlic instead of fresh, hazelnuts are another nut addition, different chilies, vinegars, cheese added if desired.
Stale bread can be added as a thickener and the sauce keeps about a week in the fridge.

Romesco Sauce on Grilled Vegetables

4 ripe tomatoes, cored
1 T. olive oil
1/2 cup Marcona almonds
1jar roasted red peppers, drained
1 dried Ancho chile, cored, seeded and slit in half (1/4 teaspoon smoked paprika could be substituted) toasted, soaked in a cup of hot water 15 minutes and drained.
1 teaspoon sea salt
1 clove garlic, chopped
2 Tablespoons red wine vinegar
2 Tablespoons dry red wine
1/3 cup olive oil
1 slice stale bread, torn, if needed

Preheat oven to 375F.
On a foil lined baking sheet, place tomatoes sprinkled with olive oil and roast about 1 hour. Pinch off the tomato skins and put in food processor.
Add the almonds, red peppers, chili, salt, garlic, vinegar and wine to the food processor. With the food processor running, slowly add the olive oil. Process until it comes together as a sauce, it should be thick and creamy. If it is too thick add more wine, if too thin add bread. Check seasonings, add more if needed and pulse.