Romesco Sauce

Great as a dip or on meat.

ingredients

1
Preheat oven to 400 degrees. Toss tomotoes, bell peppers, and onion in small baking dish with 2 T olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil and let stand 15 minutes.
2
Meanwhile, heat 1 T olive oil in small skillet over medium-high heat. Add chile - try until darkened and slightly puffed, turning once about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
3
Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion, chop and add to blender.
4
Heat 1 T olive oil in small skiller over medium-high heat. Add almonds and hazelnuts; saute until lightly toasted about 1 minute. Transfer to blender Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread and paprika to blender. Puree. Transfer to bowl and season with salt and pepper. (Can be made one day ahead - bring to room temp. before serving)

Source: Kathy Adams