Romesco Sauce, One of the Essential Sauces of Spain for Everything

Preheat the oven to 350 degrees Fahrenheit.

Place the plum tomatoes, red bell pepper, head of garlic, and onion on a baking pan. Brush them with a generous amount of extra-virgin olive oil.

Roast the vegetables in the oven for 30 minutes, or until they are tender and slightly charred.

While the vegetables are roasting, soak the Ñora chile peppers in hot water for 15 minutes

In a small skillet over medium heat, toss the Marcona almonds with a bit of olive oil until they turn golden brown. Remove the almonds from the skillet.

In the same skillet, toast the crustless white bread on both sides until it absorbs all the remaining oil. Remove the bread from the skillet.

Remove the chile peppers from the hot water and drain them. Remove the tops and seeds from the chile peppers. Using a mortar and pestle, pound the chili peppers into a rough paste.

Soften the chile pepper paste in a skillet with a bit of olive oil over medium heat for a minute. Remove the paste from the skillet and reserve it for the blender.

Once the vegetables are done roasting, remove them from the oven and let them cool down. Remove the skins from the peppers, tomatoes, onion, and garlic.

In a blender, combine the roasted vegetables, toasted bread, almonds, and chile pepper paste. Add sweet paprika, sherry vinegar, sea salt, and extra virgin olive oil. Blend the mixture until it forms a smooth and thick sauce.

Transfer the Romesco sauce to a serving bowl and store any remaining sauce in an airtight container in the refrigerator for up to a week.