Romesco Sauce

This is so amazing as a bread or vegetable topping or as a tiny side to mozzarella cheese and maybe olives. (Unfortunately I think it's quite bland on top of pasta though.) It's a quite inexpensive dish too, though tastes fancy.

Toast separately (if you wish in the same skillet one after the other, tossing them as each is done into a food processor):
1/4 cup almonds
1 slice plain bread (no strong flavors like cinnamon)
4 tomatoes
Toss all those plus the below into a food processor (tear up the bread first) and process until you get a thick sauce. I like some bits left rather than a very smooth sauce. If you don't want pretty big bits of almonds left, instead whir them first a bit by themselves.
about 1 tsp garlic paste or a big garlic clove
1 Tblsp balsamic vinegar
1 Tblsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Serve warmish or chilled.

(from the previous incarnation of this site, though moved from its "anniversary" date to a more appropriate one seasonality-wise for me)