Sun-dried tomato romesco sauce

Instructions

1. Put 25g sun-dried tomato halves (not in oil) in a small
2. heatproof bowl and cover with boiling water. Let soak
3. for 10 minutes to soften. Reserve 30ml of the liquid,
4. then drain the tomatoes. In a mini food processor, pulse
5. ½ garlic clove until chopped, then add the tomatoes,
6. reserved liquid, 1 coarsely chopped roasted red pepper
7. from a jar (you’ll need about 50g), 25g whole almonds,
8. 1½ tablespoons olive oil, ½ tablespoon sherry vinegar
9. and a pinch of salt. Process until the sauce is smooth.
10. Serve immediately, or store in an airtight container in
11. the fridge for up to 1 week. Great served as a dip with
12. vegetable crudités.