Deborah Madison’s Romesco Sauce

Warm 2 tablespoons olive oil in a small skillet. Add the bread, turn it immediately so that both sides are moistened with oil, then fry until golden and crisp.

Grind the toasted bread with the toasted nuts in a food processor until fairly fine.

Add the garlic, chile powder, tomatoes, parsley, thyme, scant teaspoon of salt, paprika and roasted peppers, and process until smooth.

With the processor running, gradually pour in the vinegar, and the remaining 1/2 cup oil. Adjust salt and spices to taste.