Romesco Sauce, Part Deux, posted by Melinda

(image source)

To take advantage of our sweet peppers, here's a Romesco sauce that's almost entirely peppers, with just a bit of tomato.  We owe the recipe to Mariquita Farm, a California CSA (click here).

Romesco Sauce for Pasta, Crostini, or a Dip for Veggies

• 4 large roasted sweet peppers [any color, but preferably red or yellow]
• 1/2 cup toasted almonds
• 2 cloves garlic, peeled
• 1 ripe tomato [or a handful of ripe cherry or grape tomatoes]
• 2 thick slices from a baguette
• 1 tsp paprika [plain or smoked]
• 1/2 cup or less olive oil [the last time I made this, I substituted plain unsweetened soy milk for some of the oil, to make a less fatty sauce--you couldn't taste the difference--or at least we couldn't]
• fresh basil leaves to taste [or a tsp or so of dried basil if you're out of fresh]
• 2-4 tbsp sherry vinegar [or vinegar of your choice]
• salt/pepper to taste

Now comes the hard part:  puree everything in the blender. Enjoy!