Rom-Esco Sauce

Name: Rom-Esco Sauce
Ingredients: 1 (1-inch-thick) crusty French bread slice; 1/4 cup olive oil; 1/3 cup slivered almonds; 6 garlic cloves, chopped (about 1/4 cup); 1 (14.5-oz.) can diced tomatoes, undrained; 1 (8-oz.) jar roasted red bell peppers, drained; 1 tablespoon smoked paprika*; 2 to 3 Tbsp. sherry vinegar; 1 teaspoon salt; 2 tablespoons water

10 ingredients

2 steps

Ingredients

1 (1-inch-thick) crusty French bread slice
1/4 cup olive oil
1/3 cup slivered almonds
6 garlic cloves, chopped (about 1/4 cup)
1 (14.5-oz.) can diced tomatoes, undrained
1 (8-oz.) jar roasted red bell peppers, drained
1 tablespoon smoked paprika*
2 to 3 Tbsp. sherry vinegar
1 teaspoon salt
2 tablespoons water

Directions

1

Tear bread slice into 1-inch pieces. Heat olive oil in a medium skillet over medium heat. Cook bread and almonds in hot oil, stirring often, 1 to 2 minutes or until almonds are fragrant and bread is golden. Stir in garlic, and cook, stirring constantly, 1 minute. Process bread mixture, tomatoes, roasted red bell peppers, smoked paprika, sherry vinegar, salt, and water in a food processor 30 seconds to 1 minute or until smooth.
2

*Regular paprika may be substituted.