Sun-dried tomato romesco sauce

Instructions

1. In a small heatproof bowl, add 8 sun-dried tomato halves and cover with boiling water. Let soak until softened, about 10 minutes. Reserve 60 ml (1⁄4 cup) of the liquid, then drain the tomatoes. In a food processor, pulse 1 garlic clove until chopped. Add the tomatoes, reserved liquid, 125 ml (1⁄2 cup) coarsely chopped roasted red pepper (packed in water), 75 ml (1⁄3 cup) whole almonds, 45 ml (3 Tbsp) olive oil, 15 ml (1 Tbsp) sherry vinegar, and 1 ml (1⁄4 tsp) salt. Process until the sauce is smooth. Serve immediately, or refrigerate in an airtight container for up to 1 week.
2. Per serving: about 15 mL (1 Tbsp)