Almond Romesco Chreeze
4 cloves garlic, unpeeled
1 roma tomato, halved and seeded
2 long fresh chilies (or 1, to taste, or none for less “bite”)
1/4 cup blanched almonds
60g (2 oz) sun dried red peppers in oil
2-3 Soaked Sundried Tomatoes, chopped (if packed in oil reduce amt of oil)
1 tbsp olive oil
1 tbsp red wine vinegar
Preheat oven to 400 degrees, wrap garlic in foil, place on baking
sheet with tomato and chilies and bake for 12 minutes. (I think the
garlic would be better baked for longer, but chilies and tomatoes
don’t need it). Spread almonds on tray and bake for another 3-5
minutes. Leave to cool for 15 minutes.

Put almonds in food processor and finely grind, squeeze garlic into
food processor (no skins!) and scrape tomato flesh into processor (no
skins again!) Split chilies, remove seeds and scrape flesh into
processor (No skins!), Pat peppers dry, chop them up and add to
processor. Add sundried tomatoes and blend. Add oil vinegar, salt and 2 tbsp water (if desired) Blend until smooth, adding more water if you like a thinner sauce.

Romesco sauce will keep in refrigerator for 5 days. It is a good Dairy
free, egg free sauce- even for baked sweet potato fries etc. Enjoy!
You could even try it as a dairy free “cheese” sauce on pizza if you