Preheat the oven to 400°F degrees. Line a large rimmed baking sheet with aluminum foil. Set aside.
Trim any woody stems from the tomatoes. Quarter and press out pulp and/or seeds using your fingers. Some remaining is fine. Place the tomatoes, garlic and onion onto the baking sheet and drizzle with olive oil, tossing to coat.
Roast the vegetables for 30 minutes, turning once. Remove and transfer all of the vegetables and juices to a large food processor.
Pulse until a paste forms. Add the bread, red peppers, almonds, chile powder, paprika, sherry vinegar, sugar and salt. Blend on high until mixture is combined and coarse.
Serve immediately or heat in a saucepan over low heat for 5 minutes.
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Place the onion and garlic into a medium skillet and saute with olive oil for 4-5 minutes to soften and lightly brown.
Swap the fresh tomatoes with a 14-ounce can of fire roasted tomatoes.
Continue with the rest of the instructions as written.
Storage & FreezingRomesco sauce can be made ahead of time and stored in an airtight container for up to a week in the refrigerator. Like many chilled sauces and soups, give a good stir and also taste test for seasoning before serving. Many sauces became a little dull and need a tad more salt and or chile powder to revive them to their original glory.Romesco sauce is freezer friendly.