ROMESCO SAUCE

2 large, thick slices country bread, crusts removed, cut into 1/2-inch cubes
1/2 cup red wine vinegar
3/4 cup whole almonds
1 pound ripe tomatoes, coarsely chopped
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
3/4 cup fruity Spanish olive oil

Preheat oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar-soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.