Romesco Sauce

• 2 tb Each: coarsely chopped hazelnuts, slivered blanched almonds, toasted, see note
• 3 md Vine-ripened tomatoes; halved crosswise, seeded
• 3 sl Baguette; 1/2-inch-thick
• 2 Dried mild New Mexican chilies, stemmed, seeded
• 1 sm Red bell pepper; halved lengthwise, seeded
• 4 Cloves garlic; unpeeled
• Vegetable oil
• 1 tb Red wine vinegar
• 2 tb Extra-virgin olive oil
• Salt to taste
• 2 tb Chopped fresh parsley

Instructions

1. 1

   Chicago Tribune Preparation time: 30 minutes Cooking time: 25-35 minutes Yield: About 1 1/2 cups