Romesco Sauce

1 red pepper
1 lb tomatoes, 3-small (size of lemons)
Head of garlic
1 tsp Pimenton, smokey paprika
1/8 tsp cayenne pepper
1 tsp salt
2 Tbsp red wine vinegar
1 slice stale bread
1/2 cup sliced almonds

Heat oven to 375 to roast the tomatoes and garlic. Core the tomatoes and cut in half. Slice the top end of the garlic head off to expose the top of each clove. Place the garlic head and the tomatoes on a baking sheet and dress with a bit of olive moil on top of each.

Roast for about an hour, basting with the oil every 15 minutes, until the veggies are browned but not burned. Toast the almonds, spread evenly on another baking sheet, for 3 minutes (watch carefully that they do not brown and burn!). Char the red pepper either on a grill or on a gas stove until the skin is charred on each side. Place pepper in a paper or plastic bag to steam for 3-5 minutes. Peel charred skin off pepper; core and seed. Chop in quarters.

Meanwhile, in a food processor, process the almonds until very, very fine, but not puréed. Tip into a mixing bowl and set aside. Process the bread until very fine, and add to the almonds. Slip the garlic cloves out of each skin into the food processor. Tip the tomatoes and the pepper into the processor and blend to a coarse paste. Transfer tomato-pepper paste to bowl with almonds. Add the salt, cayenne, vinegar and pimenton. Stir well to mix. Allow flavors to meld for at least 30 minutes or overnight in the refrigerator.