Romesco Sauce

This month, Body + Soul Magazine had a turkey sandwich makeover feature, where the mayo and cheese were skipped in favor of a romesco sauce, which is a lovely Spanish blend of red peppers, tomatoes, almonds and garlic.  I never made the turkey sandwich, but the romesco is delicious on fish, on toast and eaten solo, with a spoon.  Here is the recipe:

Romesco Sauce
Adapted from Body + Soul Magazine
Makes 2 cups
3 roasted red peppers
1 slice whole-grain bread, toasted (I used gluten-free brown rice flour bread and it worked equally well)
1/4 cup almonds, toasted
1 small tomato, cored and quartered
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
2 garlic cloves
1/8 teaspoon red pepper flakes
coarse salt and ground pepper

In a good processor, pulse bread and almonds until finely ground, about 30 seconds.  Add peppers, tomato, voi, vinegar, garlic, red pepper flakes, and 1/2 teaspoon salt; process until mixture is thick and fairly smooth, about 20 to 30 seconds,  Season to taste.