Romesco (Catalan Roasted Pepper And Almond Sauce)

Ingredients

• ¼ cup extra-virgin olive oil
• 3 plum tomatoes, blanched, peeled and seeded 
• 1 clove garlic, smashed
• 3 tablespoons almonds, toasted
• 3 tablespoons skinned hazelnuts, toasted 
• 1 tablespoon aged sherry vinegar 
• 2 teaspoons dried chile flakes, preferably Espelette
• 1 teaspoon Spanish smoked paprika (pimentón)
• 5 red bell peppers, roasted, peeled and seeded
• Salt, to taste

Directions

1. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the tomatoes and cook until soft and saucy, about 8 minutes. Transfer to a small bowl and set aside.
2. In a mortar and pestle or food processor, pound or pulse the garlic into a paste. Add the almonds, hazelnuts, sherry vinegar, chile flakes and smoked paprika and crush into a coarse paste. Add the remaining 3 tablespoons of olive oil, tomatoes and roasted peppers and continue smashing until a coarse sauce forms. Season with salt. Serve with grilled fish, charred leeks or eggs.