Romesco Sauce

by Rachael Ray Show Staff 5:00 PM, April 2, 2009

Aired April 2, 2009

Serves 1 cup
1 sheet of matzoh
1 cup sliced almonds, toasted
1 8-ounce jar roasted red peppers, drained or 1 large, freshly roasted red pepper
2 cloves garlic, grated
1/4 cup red wine vinegar (eyeball it)
Salt and freshly ground pepper
1 plum tomato, cut into quarters
1/4 cup EVOO Extra Virgin Olive Oil

With your hands, break the matzoh into a few pieces and add to the bowl of a food processor. Add the toasted almonds, roasted red peppers, 2 cloves of garlic, red wine vinegar, salt, pepper, and the plum tomato. Turn on the machine and pour in about 1/4 cup of EVOO in a slow steady stream while the machine is running. Process until all the ingredients are ground and smooth.