Romesco sauce: 12 blanched almonds or almond slivers 10-12 hazelnuts 1 head garlic 1 slice stale bread. 2 ripe medium size tomatoes, or 1 large tomato. 2 large roasted red peppers, well-drained 1 cup extra virgin olive oil.  1/2 cup red wine or sherry vinegar. 1/4 tsp red pepper flakes or small hot pepper