Romesco Sauce
This is another one of the great Spanish sauces. It can be used as a dip or a sauce!

1/2 cup slivered or blanched almonds, toasted*
1 can (8 oz.) whole peeled tomatoes, with liquid
3/4 cup drained, prepared roasted red bell peppers
1/2 cup diced onions
1/3 cup olive oil
2 tablespoons red wine vinegar
3 cloves garlic, halved
2 teaspoons red pepper flakes
1 slice French bread, or white bread, lightly toasted & broken - 6 pieces
salt & pepper to taste, to taste
a pinch of sugar

Place almonds in container of food processor or blender; process until very finely ground. Add remaining ingredients except salt, pepper & pinch of sugar; process until quite smooth and thoroughly blended, scraping sides of container, as needed. Season. Cover and refrigerate up to 5 days. Use as a sauce for fish or chicken, or as a dip for raw vegetable pieces and crackers.

Tips * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.